One Pot Coconut Roasted Chicken
This recipe is a play on south-east Asian flavors. It’s an idea I had to create a simple go-to mid-week meal that can feed a whole family with very little cleaning up afterward!
It’s almost like making a coconut based curry without all the chopping to create the curry paste!
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- 1 whole chicken
- 1 tin of coconut milk
- 1 tin of coconut water
- 2 think slices of ginger
- 2 chilies whole
- 3 kaffir lime leaves
- 1 stick of lemon grass
- 1/3 cup of thyme
- lime zest
- 4 garlic cloves
- garnish with coriander and toasted coconut
- The first step I wanted to fry over the chicken to create that beautiful golden skin around the breast. I fried only on the breast side but you could color the chicken right around if you like.
- Make sure you do this the same pot (or tray) that you will be cooking the chicken in – it will add to the flavor of our finished dish.
- Next, I used a time of coconut milk and roughly the same amount of coconut water. You could use chicken stock or just water if you like as a replacement.
- Then you just add all your aromatics. In the end, I used whole chunks of the listed ingredients. You could chop them up but I like how simple this method makes the whole process.
- Have your oven pre-heated to 180C and put the whole pot in there for 30mins. Cooking time will vary depending on the size of your chicken so take care to check its cooked through before serving it out.
- And that’s it! It would make a great meal with steamed veg, rice or quinoa or even some crusty bread to soak up the beautiful liquid left behind!
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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