How about Coconut Chicken?
As many of you know, I love roast chicken, whether it be my own roasted chicken or one bought from the supermarket deli….it’s a perfect meal for any occasion. And I love the flavor of coconut milk so when you combine the two….Delish!
I am always looking for ways to use chicken in quick and easy ways. I have found a recipe that is sweet, salty, sour, spicy and fragrant!
Believe me when I tell you this chicken recipe ticks all the boxes and because it is butterflied (cut in half) it’s cooks much faster.
You can actually prepare the chicken the night before and then toss it in the oven for a quick week-day meal.
- 1 whole chicken (free-range are nice)
- 1 lime or lemon, zested and juiced
- Salt and pepper
- 1 tbsp oil
- 1 shallots, finely chopped
- 1 chunk of fresh ginger, finely chopped (I use about a one inch chunk)
- 1 small red chile, deseeded and finely sliced (you can use the can of red chiles but I use fresh)
- 1 small clove of garlic, minced
- 1 teaspoon of sugar
- 3/4 cup unsweetened coconut milk
- 1 teaspoon of fresh rosemary (optional but it really adds fragrance and taste)
- Chopped fresh coriander or cilantro, sliced red chiles and lime slices or wedges for garnish
- Rinse and dry the chicken
- Using kitchen scissors cut down either side of the backbone (which can be removed if desired) to open up and butterfly the chicken
- Turn the chicken legs out and place the chicken in a roasting dish, breast side up.
- Rub the lime zest and juice over chickens and season with salt and pepper.
- Heat oil in a pan and gently sauté the shallots, ginger, chiles and garlic.
- Add remaining ingredients (except those to garnish), stir and pour mixture over chicken.
- Cover and let marinate in the fridge for about 3 hours (can be left in the fridge overnight)
- Place shallow roasting pan in the lower third of your oven and bake at 375 degrees for about 45 minutes or until golden brown and the juices run clear.
- Garnish with chopped coriander, red chiles and lime slices.
- You can also use the red chili flakes from the spice rack. Use the temp you prefer on your oven. Mine gets hotter than most so I try to keep my temp between 350 and 375 degrees.