Pot Roasted Coconut Chicken
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
4.92 out of 5 stars
(46)
Ingredients
5 servings
- 2 long red chilies (Note 1)
- 1 tsp freshly grated ginger
- 2 garlic cloves (, crushed)
- 1 tbsp coconut oil (or substitute with olive oil)
- 1/2 tsp salt
- Black pepper
- 1 cup finely chopped cilantro/coriander leaves
- 3 lb /1.6kg whole chicken (, preferably organic/free range)
- 2 cups / 500 ml chicken broth/stock (preferably reduced salt)
- 1 lemongrass (, white part only, bruised (Note 2)
- 2 kaffir lime leaves (Note 3)
- 14 oz /400ml light coconut milk (1 can)
- 0.8 lb / 400g baby potatoes (, scrubbed clean)
- 1 lime
- 2 tsp coconut sugar (or substitute with brown sugar)
- 1 tbsp fish sauce
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Preparation
Step 1
Preheat oven to 390F/200C.
Step 2
Finely mince ONE red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.
Step 3
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.
Step 4
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. Doesn't need to be perfect! :)
Step 5
Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking tray. (Note 4)
Step 6
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.
Step 7
Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.
Step 8
Skim excess fat off the surface of the broth - I usually get about 5 tbsp of fat off.
Step 9
Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.
Step 10
Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.
Step 11
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