SPICY POT ROAST CHICKEN
Pot roasting will keep the chicken succulent and tender. Preparation 25 minutes Cooking about 1 hour 45 minutes Serves 6
50G BUTTER, SOFTENED
1 GARLIC CLOVE
½-1 RED CHILLI, TO TASTE, DESEEDED AND FINELY CHOPPED FINELY GRATED ZEST AND JUICE OF 1 LIME
LARGE HANDFUL FRESH CORIANDER, FINELY CHOPPED, PLUS EXTRA TO GARNISH
1.6KG WHOLE CHICKEN
1 TBSP VEGETABLE OIL
4 SHALLOTS, FINELY SLICED
500ML CHICKEN STOCK
600G SWEET POTATOES, PEELED AND CUT INTO 2.5CM PIECES 1 TSP CORNFLOUR
165ML TIN COCONUT MILK
1
Preheat oven to 180°C (160°C fan oven) gas mark 4. In a bowl, mix together the butter, garlic, chilli, lime zest, coriander and seasoning. Lift up the neck flap of the chicken and use your fingers to ease the skin gently away from the breast meat – work all the way down the sides of the breasts and towards the legs. Push most of the butter mix between the skin and the meat to cover the whole breast area. Spread the remaining butter over the outer skin of the chicken. Set aside.
Heat the oil in a large flameproof casserole dish with a lid over a medium heat and fry the shallots for 5 minutes until softened. Remove from the heat, and put the chicken in the dish. Pour in the stock, season and cover. Transfer to the oven for 45 minutes.
Add the sweet potatoes (push them into the liquid) and roast uncovered for 45 minutes, turning the potatoes halfway through (to stop them discolouring). Check the chicken is cooked through.
Transfer the chicken to a lipped board and cover with foil. Leave to rest until ready to serve. Using a slotted spoon, transfer the sweet potatoes into a warmed serving bowl and cover.
For the gravy, spoon 1 tbsp of the pan liquid into a small bowl and blend in the cornflour. Put the casserole dish over a medium hob heat and stir in the cornflour mix and coconut milk. Bring to the boil and simmer for 5 minutes, stirring constantly, until thickened. Check the seasoning (adding lime juice to sharpen). Serve with the sweet potatoes and coconut gravy, all garnished with coriander.
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