APRICOT HARISSA ROAST CHICKEN IN COCONUT CREAM
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 1 hour 15 minutes
free-range chicken 1
olive oil 4T
Woolworths apricot harissa
1 x 140 g jar
salt, to taste
shallots 6, halved
(or 3 onions, quartered)
coconut cream 1 x 400 ml can
chicken stock ¾ cup
1 Preheat the oven to 180°C. Rub the oil and harissa all over the chicken and season with salt. Place the chicken in a baking dish. Pour in the coconut milk and stock, then cover with foil and roast for 1 hour. Remove the foil and roast for a further 15 minutes. 2 Remove from the oven and rest for 15 minutes before serving. Cook’s note: Cook the chicken, coconut cream and stock in a roasting bag to reduce the cooking time. CARB-CONSCIOUS, DAIRY-FREE, WHEATAND GLUTEN-FREE WINE: Woolworths Ken Forrester Signature Chenin Blanc