Coconut lemongrass roast chicken
How about this fragrant Thai inspired roast chicken for your family dinner this Sunday? The sweet and nutty coconut milk infused with fragrant lemongrass, kaffir lime leaf, ginger and garlic makes this chicken an absolute winner!
Equipment
- We cooked the chicken in a Le Creuset Round Casserole Dish
Ingredients
- 1 Waitoa free range chicken whole butterflied
- Olivado extra virgin avocado oil
- 1 piece ginger minced
- 1 red onion thinly sliced
- 1 tbsp garlic & chilli sauce
- 1 tbsp soy sauce
- 1 can Chantal Organics coconut milk
- 2 Superb Herb lemongrass stalks halved
- 4 Superb Herb kaffir lime leaves
- 2 red chilli halved
- A drizzle honey
- A handful of Superb Herb coriander
- cooked brown rice to serve
Instructions
- Preheat oven to 170°C.
- In a large heavy based pan over a medium heat, drizzle a little avocado oil. Brown the butterflied chicken, skin side down until golden and crispy. Remove from pan and set aside.
- In the same pan drizzle a little more avocado oil, fry off the onion and ginger until translucent and golden.
- Add the garlic and chilli sauce, soy sauce, coconut milk, kaffir lime leaves, lemongrass, honey and chili. Bring to the boil. Add the chicken back into the pan. Coat the chicken in the coconut sauce.
- Transfer to the oven and roast for 1 hour making sure to baste the chicken with the sauce every 15 minutes.
- Garnish with fresh coriander and serve immediately with jasmine rice and a crispy glass of Sav!
Tried this recipe?Let us know how it was!
