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Ginger and coconut milk roast chicken


Ginger and coconut milk roast chicken

Ingredients 17
Servings 4-6
Time 15 min

Ingredients

  • 15
    ml
    oil
  • 2
    onions, chopped
  • 4
    garlic cloves, crushed
  • 2
    chillies, chopped
  • 10
    cm
    fresh ginger, Julienned
  • 1
    lemongrass stalk, chopped
  • 1
    can coconut milk
  • 125
    ml
    chicken stock
  • juice of 1 lime
  • 30
    ml
    fish sauce
  • 10
    g
    fresh coriander, chopped
  • 1
    whole chicken
  • salt and freshly ground pepper
  • 3
    cm
    fresh ginger, sliced
  • TO FINISH
  • 1-2
    limes, cut into wedges
  • chopped fresh coriander
 

Method

1½ hours
 

Preheat the oven to 180°C.

1. Heat the oil in large pan or deep saucepan that can go in the oven. Fry the onions, garlic, chillies, julienned ginger and lemongrass until soft and fragrant.

2. Reduce the heat and add the coconut milk and chicken stock. Simmer for 5 minutes. Season with the lime juice and fish sauce.

3. Stir in the coriander and remove from the heat.

4. Remove the spine from the chicken and cut the chicken in half. Season with salt and freshly ground pepper. Arrange the chicken – skin side up - in the sauce. Top with the ginger slices. Cover the pan or saucepan with foil.

5. Roast for 1 hour. Remove the foil, increase the temperature to 200°C and roast the chicken for another 15-20 minutes or until golden brown.

6. To finish: Serve the chicken with the sauce and lime wedges and garnish with chopped coriander.

 

Read more on: chicken recipes
 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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