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Lime and coconut roasted chicken

10/12/2014

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Make this and you will get a fantastic moist and succulent chicken, with lovely aroma 
and an exciting taste of Asia. Great for dinnerparties or for sunday dinner. Recipe from Donna Hay.
Lime and coconut roasted chicken
4 servings
1/3 cup(65 g)cup long grain rice
3/4 cup (200ml)  water
1 stalk lemongrass, white part only, finely chopped
0.7 inch (2cm) piece fresh ginger, peeled and chopped
2 cloves garlic
1 ts coriander seeds, crushed  ( or 1/2 tsp ground coriander)
1/4 cup shredded coconut, toasted
1 x  3.3 Ib (1.5 kg) whole chicken, rinsed and patted dry
1 1/3cups (400ml) water
¼ cup (60ml) fish sauce
¼ cup (45g) brown sugar
¼ cup (60ml) lime juice
1 tbsp soy sauce
1 bunch garlic chives or tiny spring onion, blanched, to serve

Preheat oven to 350°F (175C). 
Prepare the rice first. Place the rice and water in a small saucepan over medium heat and cook for 10 minutes, or until the rice is tender.  
While the rice is cooking, place the lemongrass, ginger, garlic and coriander in a pestle and mortel and smash until a course paste. Toast the coconut in a dry fryingpan on medium heat until fragrant.  Pour the cooked rice and lemongrass mixture in a medium bowl  together with the coconut and mix to combine. Spoon the rice mixture into the cavity of the chicken ( not too thight)and secure the legs with a kitchen string.
Pour 1 1/3 cup warm water, fish sauce and brown sugar into a roasting pan and stir to dissolve the sugar.  Place the chicken, breast-side down, in the pan and roast for 40 minutes, basting with the pan juices every 15 minutes. Turn the chicken and roast for a further 20-30 minutes, basting every 15 minutes, until the chicken is cooked through.  If it`s not golden in color put on the grill element for the last 5 minutes. Watch closely so it doesn`t burn. Pour the lime juice over the chicken. Pour the pan juices into a small saucepan. Add 1 tbsp soy sauce and bring to boil.
Cook over high heat for 2 minutes.  Arrange chicken on a serving dish, pour over a little stock and  serve the rest on the side.  Serve chicken with the rice and som steamed vegetables.
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