Coconut Pot Roasted Chicken
This Recipe is absolutely something you would make for Easter Dinner. EASTER DINNER READY!! The combination of herbs, chicken, coconut and peppers will have your family coming back for more. It's so simple to make and only calls for a few ingredients. That's my type of meal!
- 2 long red chilies
- 1 tsp freshly grated ginger
- 2 garlic cloves, crushed
- 1 tbsp coconut oil (or substitute with olive oil)
- ½ tsp sea salt
- Black pepper
- 1 cup finely chopped cilantro/coriander leaves
- 3lb whole chicken, preferably organic/free range
- 2 cups chicken broth/stock (preferably reduced salt)
- 1 lemongrass, white part only, bruised
- 2 kaffir lime leaves
- 14oz light coconut milk
- 8lb baby potatoes, scrubbed clean
- 1 lime
- 2 tsp coconut sugar (or substitute with brown sugar)
- 1 tbsp fish sauce
- Preheat oven to 390F/200C.
- Finely mince ONE red chili. Combine chili, ginger, garlic, oil, ½ cup cilantro/coriander, salt and pepper in a small bowl and set aside.
- Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.
- Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can.
- Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking tray.
- Place the chicken in the broth, cover with a lid and roast for 45 minutes. Remove the lid, add the coconut milk and potatoes then roast for a further 30 minutes, or until juices run clear when pierced.
- Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.
- Skim excess fat off the surface of the broth
- Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.
Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.