Pot-Roasted Coconut Chicken with Baby Potatoes

Name: Pot-Roasted Coconut Chicken with Baby Potatoes
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 5
Ingredients: 1.6 kg whole chicken; 0.8 lb baby potatoes; 500 ml chicken broth/stock; 400 ml light coconut milk; 1 cup finely chopped cilantro/coriander leaves; 2 long red chilies; 1 tsp freshly grated ginger; 2 clove garlic; 1 tbsp coconut oil; 2 tsp coconut sugar; 1 tbsp fish sauce; 1 stalk lemongrass; 2 kaffir lime leaves; 1 lime; 0.5 tsp salt; 1 pinch black pepper

A fragrant and tender whole chicken roasted in a rich coconut and lemongrass broth. This one-pot wonder features a zesty cilantro-chili rub tucked under the skin for maximum flavor in every bite.

Servings5 Portions

Prep Time15 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.6 kg
baby potatoes
0.8 lb
chicken broth/stock
500 ml
light coconut milk
400 ml
finely chopped cilantro/coriander leaves
1 cup
long red chilies
2
freshly grated ginger
1 tsp
garlic
2 clove
coconut oil
1 tbsp
coconut sugar
2 tsp
fish sauce
1 tbsp
lemongrass
1 stalk
kaffir lime leaves
2
lime
1
salt
0.5 tsp
black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 390°F (200°C).

Prepare the aromatic rub: Finely mince one red chili. In a small bowl, combine the minced chili, grated ginger, minced garlic, coconut oil, 1/2 cup of chopped cilantro, salt, and pepper.

Prepare the chicken: Rinse the chicken and pat it thoroughly dry with paper towels. Starting at the neck end, use the back of a teaspoon to gently loosen the skin from the breast and thighs, being careful not to tear it.

Apply the rub: Spoon the cilantro mixture under the loosened skin. Use your fingers on the outside of the skin to spread the mixture as evenly as possible over the meat.

Set up the pot: Pour the chicken broth into a Dutch oven or deep roasting tray. Add the kaffir lime leaves, lemongrass, and the remaining whole red chili.