Prep time: 1 hour 10 mins Ingredients 1 large chicken, spatchcocked For marinade, mix together: 5cm fresh root ginger, peeled and finely grated 4 garlic cloves, finely chopped 1 stalk lemon grass, finely sliced 3 coriander roots, finely chopped 60g palm or brown sugar 1 cup sweet soy sauce For coconut rice: 400g canned coconut milk 200g basmati rice 1 spring onion, finely sliced 2 sprigs fresh thyme 200ml water
Roasting time: 30 mins Method 1. Place chicken in a large plastic zipper bag, add marinade and seal. Refrigerate for an hour. Preheat oven to 180°C. Remove chicken, reserving marinade, and pat dry with a paper towel. Place chicken skin-side down in an ovenproof pan and roast for 30 minutes, basting with marinade after 15 minutes. Meanwhile, bring all coconut rice ingredients to a boil in a pan on the stove. Cover and cook over a medium heat until tender, 15-18 minutes. Serve chicken with coconut rice.