Pot roasted whole with herbs, spices and coconut milk, the chicken is deliciously fragrant and moist and the broth is wonderful. Another stellar recipe from recipetineats!
Preheat your oven to 200º C (390ºF). In a small bowl combine 1 minced long red chilli, 1 teaspoon of freshly grated ginger, 2 finely minced cloves of garlic, 1 tablespoon of coconut oil, ½ a cup of finely chopped fresh coriander (cilantro), ½ a teaspoon of salt and freshly ground black pepper to taste. Set this mixture aside. Dry the chicken with paper towels and then, starting from the neck end, loosen the skin of the chicken using an upside down spoon. Be careful not to make any holes in the skin and just go as far as you can. Next, get that mixture you made under the skin. When it is under the skin you can spread it around from the outside until it is fairly evenly distributed. Place the chicken in a heavy pot or baking tray and add 2 cups of chicken stock, 2 kaffir lime leaves, 1 bruised stem of lemongrass and 1 whole long red chilli. Cover and bake for 45 minutes. Remove the lid and stir the stock while adding 400ml (14 oz) of coconut milk. Return to the oven without the lid and bake for another 30 minutes or until the chicken is cooked. If you have a thermometer, the internal temperature should be 75ºC (165ºF). Remove the chicken from the broth, cover with some foil and let it rest for 5 minutes. Meanwhile, skim any excess fat from the broth and then add the juice of 1 lime, 2 teaspoons of palm sugar and 1 tablespoon of Thai fish sauce. Serve the chicken whole or cut in the broth.
michelle picker cooks 