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