Coconut lime basil roast chicken
Sep. 1st, 2018 05:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseIngredients
1 can full-fat unsweetened coconut milk
1 cup unsalted chicken broth
1/4 cup chopped fresh basil
1/2 tsp crushed pepper flakes, or 1 small red chili pepper, diced
1 chunk ginger, roughly chopped
zest of 1 lime
2 Tbsp good olive oil
1 whole chicken, about 4 lb.
1/2 small yellow or white onion, roughly chopped
Potatoes (cut into small, even pieces) or rice
Green beans, bell peppers, zucchini, or other fast-cooking vegetables
Equipment
Stove (2 burners)
Oven
Dutch oven
Smallish nonstick pot
Knives and carving boards
Wooden spoons
Instructions
0) Mise en place. Gather your ingredients and tools. Preheat oven to 400F. Chop the basil and zest the lime. Pat the chicken dry and season it with salt and pepper.
1) Flavor the coconut milk. In a small pot, bring the coconut milk, broth, basil, pepper flakes or chili, ginger, and lime zest to a boil, then simmer.
2) Brown the chicken and onion. In the Dutch oven on the stove over medium heat, heat the oil until shimmering. Put the chicken in breast side down and scatter the onion around it. Brown 5 minutes. Flip the chicken onto its back and brown another 8 minutes.
3) Roast the chicken. Carefully and slowly pour the coconut milk mixture over the chicken; it will bubble and boil in the pot. Cover the Dutch oven, put it in the oven, and roast 45 minutes. Uncover, put a probe thermometer in the chicken, and roast until internal temp is 165F (breast) or 180F (thigh). If you're making potatoes, throw them into the broth now. If you're making rice, start the rice cooker now.
4) Cook the vegetables. Remove the chicken from the Dutch oven, tent it with foil, and let it rest so the juices settle. Returning the Dutch oven to the stove, simmer the fast-cooking vegetables in the broth until just cooked.
5) Serve and store. Carve the chicken and serve chicken, veg, and broth in a bowl or over rice. Optionally, cut the lime into wedges for squeezing at the table. Store leftovers in the broth and reheat them gently on the stove or in the microwave. Leftovers keep about a week.
Sources:
https://www.thevintagemixer.com/coconut-milk-roasted-chicken-recipe/
https://www.recipetineats.com/fragrant-coconut-pot-roasted-chicken-feel-good-food-cookbook-by-valli-little/
https://www.cooksillustrated.com/recipes/4022-french-chicken-in-a-pot
1 can full-fat unsweetened coconut milk
1 cup unsalted chicken broth
1/4 cup chopped fresh basil
1/2 tsp crushed pepper flakes, or 1 small red chili pepper, diced
1 chunk ginger, roughly chopped
zest of 1 lime
2 Tbsp good olive oil
1 whole chicken, about 4 lb.
1/2 small yellow or white onion, roughly chopped
Potatoes (cut into small, even pieces) or rice
Green beans, bell peppers, zucchini, or other fast-cooking vegetables
Equipment
Stove (2 burners)
Oven
Dutch oven
Smallish nonstick pot
Knives and carving boards
Wooden spoons
Instructions
0) Mise en place. Gather your ingredients and tools. Preheat oven to 400F. Chop the basil and zest the lime. Pat the chicken dry and season it with salt and pepper.
1) Flavor the coconut milk. In a small pot, bring the coconut milk, broth, basil, pepper flakes or chili, ginger, and lime zest to a boil, then simmer.
2) Brown the chicken and onion. In the Dutch oven on the stove over medium heat, heat the oil until shimmering. Put the chicken in breast side down and scatter the onion around it. Brown 5 minutes. Flip the chicken onto its back and brown another 8 minutes.
3) Roast the chicken. Carefully and slowly pour the coconut milk mixture over the chicken; it will bubble and boil in the pot. Cover the Dutch oven, put it in the oven, and roast 45 minutes. Uncover, put a probe thermometer in the chicken, and roast until internal temp is 165F (breast) or 180F (thigh). If you're making potatoes, throw them into the broth now. If you're making rice, start the rice cooker now.
4) Cook the vegetables. Remove the chicken from the Dutch oven, tent it with foil, and let it rest so the juices settle. Returning the Dutch oven to the stove, simmer the fast-cooking vegetables in the broth until just cooked.
5) Serve and store. Carve the chicken and serve chicken, veg, and broth in a bowl or over rice. Optionally, cut the lime into wedges for squeezing at the table. Store leftovers in the broth and reheat them gently on the stove or in the microwave. Leftovers keep about a week.
Sources:
https://www.thevintagemixer.com/coconut-milk-roasted-chicken-recipe/
https://www.recipetineats.com/fragrant-coconut-pot-roasted-chicken-feel-good-food-cookbook-by-valli-little/
https://www.cooksillustrated.com/recipes/4022-french-chicken-in-a-pot
