作り方
- タマリンド、ライム汁、にんにく、生姜、唐辛子、ターメリック、クミン、塩、胡椒、油を合わせる。
- 鶏片全体にすり込む。4時間、理想的には一晩マリネする。
- 炭火を起こす。光る炭になるまで燃やす。
- 鶏を片面8分、残りのマリネで刷毛塗りしながら焼く — 合計約30分。
- 皮はところどころ焦げるはず。肉汁は澄んで流れるはず。
- ライムくし切りと共に皿に積む。米とバタル・ダアンと共に出す。
Common questions
Can サボコ be made ahead?
サボコ is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is サボコ spicy?
サボコ as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is サボコ vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is サボコ to make at home?
サボコ is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can サボコ be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化的背景
サボコは東ティモールの焼き鶏祝賀料理 — 高地の村での結婚式、葬儀、家族集まりで見つかる。料理は薪火での炭焼き肉に対するティモールの愛を反映する — ポルトガル人到着以前の習慣。
