This recipe is a play on south-east asian flavours. 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 afterwards!
It’s almost like making a coconut based curry without all the chopping to create the curry paste!
1 whole chicken
1 tin of coconut milk
1 tin of coconut water
2 think slices of ginger
2 chillies whole
3 kaffir lime leaves
1 stick of lemon grass
1/3 cup of thyme
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 colour the chicken right around if you like.
Make sure you do this the same pot (or tray) that you will cooking the chicken in – it will add to the flavour 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 thats 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!