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.
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.
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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