Coconut roast chicken
Serves 4-6 Takes 1 hr 30 mins
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.