Receta Whole Roasted Chicken in Coconut Milk
This Whole Roasted Chicken in Coconut Milk that is infused with enticing aromas makes an incredibly delicious one-pot meal.
It seems that my palate for new and unusual flavors continues to amaze me. If you asked me several years ago about coconut not milk, I would have turned up my nose to that thought.
What I discovered instead is an incredibly versatile ingredient that adds depth of flavor to more recipes than I ever imagined.
Unsure of my decision to roast a whole chicken, I reached into the cabinet for my dutch oven. My hopes of infusing unusual spices, coconut milk and a whole chicken wrested in that pot.
What I did know for sure was the fact that the hubby doesn’t care for coconut He is, however, a voracious milk lover. I believe that I could sneak it in and just hope he doesn’t identify any hints of coconut. If he doesn’t ask, I don’t tell. (For recipes only, of course).
I can’t elaborate enough the joy in my heart when he raves over one of my recipes with hidden ingredients.
Try this dish and savor the deliciousness just as we did.
And unless they ask, don’t tell.
Whole Roasted Chicken in Coconut Milk Author: Marlene Baird Nutrition Information Serving size: 357 g
Calories: 621
Carbohydrates: 5.2
Sugar: 1.8
Fiber: 0.8
Protein: 40.2
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour
1 whole roasting chicken (3 to 4 pounds) Sea salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon olive oil 1 cinnamon stick 2 star anise ½ cup roughly chopped cilantro stems 1 large lemon, cut into quarters or eighths 1 Tablespoon prepared Lemongrass 6 cloves garlic peeled and smashed 1 (13.5-ounce) can full fat coconut milk 3 cups torn Bok Choy 2 green onions, chopped Chopped cilantro, to garnish
Pat the chicken dry and sprinkle it liberally with salt and pepper. Set aside. Preheat the oven to 375° F. Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot. Transfer the chicken back into the pot, breast side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes. Spoon the sauce over the top of the bird to baste every 20 minutes or so. Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stove over medium heat, add the bok choy and stir until just wilted, about 10 seconds. 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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