Coconut Roast Chicken
Roast chicken is often paired with familiar ingredients, such as lemon, thyme and roast vegetables. As delicious and perfect as these flavour combos are, I wanted to bring something fresh, summery and tropical to your dining table here.
Try this and prepare to be transported to a beach in Thailand, with water lapping at your feet and fresh
Asian flavours buzzing on your tastebuds after a day in the ocean.
◆ 20g butter
◆ 100g (½ cup) raw cauliflower rice
◆ Sea salt
◆ 4 garlic cloves, roughly chopped
◆ 2cm piece of ginger, roughly chopped
◆ 1 lemongrass stalk, white part only
◆ 1 bunch of coriander, stems roughly chopped and leaves reserved
◆ 2 kaffir lime leaves, stems removed
◆ Zest and juice of 2 limes
◆ 60g (1 cup) shredded or flaked coconut, lightly toasted, plus extra to serve
◆ 1 x 1.5kg whole chicken
◆ 500ml (2 cups) chicken stock
◆ 3 tbs sugarfree fish sauce
◆ 3 tbs coconut aminos
◆ Lime cheeks, to serve
1. Preheat the oven to 180°C.
2. Melt the butter in a frypan over medium heat, add the cauliflower rice and saute for 3–4 mins, or until golden brown. Season with salt, remove from the heat and then set aside.
3. Add the garlic, ginger, lemongrass, coriander stems, kaffir lime leaves and the lime zest and juice to a food processor and pulse to form a rough, chunky paste.
Transfer the mixture to a bowl, add the cauliflower rice, coriander leaves and coconut and mix everything together with your hands until wellcombined. Stuff the mixture into the chicken cavity, then secure the legs with bamboo skewers or kitchen twine.
Pour the stock, fish sauce and coconut aminos into a roasting tin and stir to mix well. Place the chicken, breast-side down, in the tin, then transfer to the oven and roast for 40 mins, basting with the delicious pan juices at 15-min intervals. Flip the chicken over and roast, basting again every 15 mins, for another 40 mins, or until the juices run nice and clear when a chicken thigh is pierced with a skewer.
Remove chicken from the oven, cover with foil and leave to rest for 20 mins. To serve, transfer the chicken to a platter, then scatter over a few coriander leaves and a little extra toasted shredded coconut. Pour over the pan juices and serve with lime cheeks for squeezing.