Co­conut roast chicken

Serves 4-6 Takes 1 hr 30 mins

Your Family - - Contents -

15ml olive or av­o­cado oil 1.5kg chicken, legs tied zest and juice of 1 le­mon 250ml hot chicken stock

4 gar­lic cloves, peeled 400g tin co­conut milk 4 leeks, cut into thirds hand­ful co­rian­der, chopped

1 Pre­heat oven to 200°C. Sea­son the chicken (in­clud­ing cav­ity) and tie the legs to­gether. Heat the oil on medium-high in an oven­proof saucepan and cook the chicken, turn­ing, for about 8 min­utes or un­til golden. Squeeze le­mon juice over. 2 Com­bine the stock, zest and gar­lic and pour in with the chicken. Cover and roast for 45 min­utes. 3 Add the co­conut and leeks and roast (un­cov­ered) for about 30 min­utes or un­til cooked. Stir co­rian­der through the sauce.

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