Pot Roasted Coconut Chicken
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Recipe by RecipeTin Eats.
Ingredients
Scaled from 5. Cooking times barely change.
- ⅜ long red chilies (Note)0 cal
- 3 pinches of freshly grated ginger1 cal
- ⅜ clove of garlic (crushed)2 cal
- ¼ tbsp coconut oil (or substitute with olive oil)27 cal
- 2 pinches of salt0 cal
- Black pepper0 cal
- ¼ cup finely chopped cilantro/coriander leaves0 cal
- ⅝ lb /1.6kg whole chicken (preferably organic/free range)389 cal
- ⅜ cup / 500 ml chicken broth/stock (preferably reduced salt)0 cal
- ¼ lemongrass (white part only, bruised Note)2 cal
- ⅜ kaffir lime leaves (Note)20 cal
- 2¾ oz /400ml light coconut milk58 cal
- ⅛ lb / 400g baby potatoes (scrubbed clean)56 cal
- ¼ lime10 cal
- ⅜ tsp coconut sugar (or substitute with brown sugar)8 cal
- ¼ tbsp fish sauce1 cal
Contains fish
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Preheat oven to 390F/200C.
- 02
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.
- 03
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.
- 04
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! :)
- 05
Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking tray. (Note 4)
- 06
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.
- 07
Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.
- 08
Skim excess fat off the surface of the broth - I usually get about 5 tbsp of fat off.
- 09
Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.
- 10
Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.