This recipe combines elements of two of my favorite whole-chicken recipes to create something new: First there's the Indonesian Beggar's Chicken from Dana Jacobi's "The Best of Clay Pot Cooking," which yields a complex, luscious crowd-pleasing sauce. My version borrows most of the basic ingredients in that recipe, but uses the tamarind- and cilantro-based paste to flavor a roast chicken cooked using the method described by monkeymom in her recipe for "Wishbone Roast Chicken."
While I've always reduced the pan juices and tamarind paste when using a clay pot, I go a step further here, inspired by the Misoyaki Roast Chicken recipe here on Food52: I add sautéed onion, along with some soy sauce and rice wine, to the sauce. Rendered chicken fat for sweating the onion makes the sauce even tastier, as do the pan juices and the cilantro-tamarind paste that's been roasted under the chicken skin. I'll be the first to admit that there's quite a bit of imitation—as well as outright stealing—in this recipe. I do hope you enjoy this. ;o)
Note: This recipe uses the roasting method explained by MonkeyMom in her recipe for Wishbone Roast Chicken. I’ve added a few notes below explaining some variations on the technique that are necessitated by this recipe. —AntoniaJames