Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk

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One Pot Roast Chicken, Potatoes and Spinach in Coconut Milk, not just your average roast chook!  Crispy Skin Roast Chicken, with meat that just falls off the bone, and Potatoes, with spinach and a creamy coconut sauce.

One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk | Kids Eat by Shanai

One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk

We had a chook in the oven that needed to be cooked, so I had a look around for some classic roast chicken recipes, but they all seemed pretty similar and to be honest I cant cook a roast chook better than a store bought one, so thought I would try something different.  One of my favourite go-to recipe sites is Recipe Tin Eats and I found this great recipe in her collection.  It was so tasty and all done in one pot, so minimal washing up!  The hardest part was cutting it up at the end, but the meat pretty much just fell off the bones so I didn’t have to worry about my terrible carving skills.

One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk | Kids Eat by Shanai

 

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One Pot Roast Chicken and Potatoes in Coconut Milk | Kids Eat by Shanai

One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk

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Description

Crispy Skin Roast Chicken, with meat that just falls off the bone, and Potatoes, with spinach and a creamy coconut sauce.

Ingredients

Scale
  • 1cm piece ginger
  • 2 cloves garlic
  • 1 tablespoon coconut oil
  • 1 cup fresh coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole chicken
  • 270ml tin coconut cream
  • 2 cups water
  • 1 stalk of lemongrass, white part bashed with back of knife
  • 2 kaffir lime leaves
  • 500g potatoes, cut in half
  • 2 cups baby spinach leaves
  • 1 lime, juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • extra coriander to garnish

Instructions

Pre heat oven to 200ºC.

In a mortar pestle, bash the ginger, garlic, coconut oil, salt, pepper and coriander into a paste.  Shove this paste under the skin of the chicken as best you can, rub the rest over the chicken.

Place into a large casserole dish along with the coconut cream, water, lemongrass, lime leaves, cover with a lid and cook for 45 minutes.

Remove lid, add potatoes and cook a further 30 minutes, until juices run clear from the chicken.

Remove the chicken and allow to rest for 5 minutes covered in foil.  Add the spinach to the sauce, along with the lime juice, fish sauce and brown sugar.  Stir to combine.

Cut up the chicken, place back into sauce and serve with extra coriander.

Resources | Kids Eat by Shanai | Fun, Easy and Mostly Healthy Food for Kids and their Families

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