Pot Roasted Coconut Chicken

A beautifully fragrant chicken roasted in a delicious coconut broth. The flavor intensity of this dish is incredible, yet it uses only a few simple ingredients. The broth is so good you'll want to drink it straight from the pot! The chicken stays wonderfully moist by roasting directly in the liquid. This is one of those fantastic "clean-eating" recipes that tastes so rich and satisfying, you'd never guess it was healthy.

Instructions

1. 1

   Preheat your oven to 390°F (200°C).

2. 2

   Finely mince one of the red chilies (you should have about 1 tbsp). In a small bowl, combine the minced chili with the ginger, crushed garlic, coconut oil, 1/2 cup of the cilantro/coriander, salt, and black pepper. Set this mixture aside.

3. 3

   Rinse the whole chicken and pat it completely dry, both inside and out, with paper towels. Using a teaspoon, starting from the neck end, gently loosen the skin from the meat all over the surface of the chicken (but not the legs or wings). Go as far as you can with the spoon.

4. 4

   Spoon the cilantro mixture under the skin near the neck opening. Use the back of the spoon to spread the mixture a bit, then use your fingers on the outside of the skin to spread it as evenly and as far as you can. It doesn't have to be perfect!

5. 5

   Place the chicken broth/stock, kaffir lime leaves, bruised lemongrass, and the remaining whole red chili into a Dutch oven or a large baking dish.

6. 6

   Place the chicken into the broth. Cover the pot with a lid and roast for 45 minutes. After 45 minutes, remove the lid, add the coconut milk and baby potatoes to the pot, and roast for an additional 30 minutes, or until the juices from the chicken run clear when you pierce the meat.

7. 7

   Carefully remove the chicken from the pot and cover it loosely with foil to rest for 5 minutes.

8. 8

   While the chicken is resting, skim any excess fat off the surface of the broth. You will likely get about 5 tablespoons of fat.

9. 9

   Stir in the juice from the lime, the coconut sugar, and the fish sauce. Continue to stir until the sugar is fully dissolved. Stir in the remaining cilantro/coriander.

10. 10

    Serve the whole chicken with the broth in a separate pouring jug, or you can cut up the chicken and serve it directly in the fragrant broth.

Recipe Notes

• Use long red chilies that aren't overly spicy. You should get about 1 tablespoon of finely minced chili. If you can't find them, you can substitute with 3/4 tablespoon of chili paste for the mixture under the skin and use any whole red chili you have on hand to place in the cooking broth.

• To prepare the lemongrass: peel away the tough outer pale green layers to get to the white part inside. Cut off the reedy end, leaving only the white and pale green parts. Use the side of your knife to gently bruise the stalk. This helps release more of its flavor into the broth.

• Kaffir lime leaves have a unique, earthy lime scent. There's really no close substitute for them. They are inexpensive and can be found in most Asian grocery stores, some green grocers, and even larger supermarkets. They also freeze very well! They are like the bay leaf of Asian cooking. Simply drop one into plain cooked rice to elevate it, or add them to any coconut-based soups, sauces, and curries. If you absolutely cannot find them, you can use the zest of the lime in the broth, and the dish will still be delicious!

• If your pot isn't deep enough and the lid touches the top of the chicken, or if you are using foil instead of a lid, it's a good idea to spray the top of the chicken with a little oil. This will prevent the skin from sticking and tearing when you take the lid or foil off.