Co­conut Roast Chicken

Women's Health Australia - - FOOD HUB -

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.

SERVES 4

◆ 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.

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