Coconut Lemongrass Roast Chicken
This fragrant Thai-inspired roast chicken is made for this Sunday’s family dinner. The sweet and nutty coconut milk infused with fragrant lemongrass, kaffir lime leaf, ginger and garlic makes it an absolute winner!
Ingredients
1 whole organic chicken - butterflied - Chantal Organics Extra Virgin Olive Oil
- 1 piece of ginger - minced
- 1 red onion - thinly sliced
- 1 tsp garlic & chilli sauce
- 1 tsp Chantal Organics Tamari Soy Sauce
- 1 can Chantal Organics Coconut Milk
- 2 lemongrass stalks halved
- 4 kaffir Lime Leaves
- 2 red chilli - halved
- A drizzle honey
- A handful of coriander
- 1 cup of jasmine rice
instructions
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Step 1.
Preheat oven to 170°C.
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Step 2.
In a large heavy based pan over a medium heat, drizzle a little avocado oil. Cook the butterflied chicken, skin side down until golden and crispy. Remove from pan and set aside.
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Step 3.
In the same pan drizzle a little more avocado oil, fry off the onion and ginger until translucent and golden.
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Step 4.
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.
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Step 5.
Transfer to the oven and roast for 1 hour making sure to baste the chicken with the sauce every 15 minutes.
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Step 6.
Meanwhile, prepare rice as per packet instructions.
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Step 7.
Garnish with fresh coriander and serve immediately with jasmine rice.
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Chantal Organics Products used
