Shake up your Sunday (or mid-week) roast with this pot-roast chicken with chilli and coconut recipe suggestion from Sainsbury's magazine.
Ingredients:
Serves Four
1 red chilli, deseeded and finely chopped
25 g root ginger, peeled and finely chopped
2 large garlic cloves, finely chopped
28 g coriander
1 x 1.5kg chicken, at room temperature
1 tbsp. oil
300 ml hot chicken stock
400 ml tin coconut milk
Method:
1. Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the chilli, ginger and garlic. Finely chop half the coriander and add to the chilli mixture. Loosen the chicken skin from the breast meat with your fingers and carefully spread as much of the chilli mixture as you can under the skin, reserving a little for scattering over the top. Put the remaining coriander into the cavity of the chicken, reserving some sprigs to garnish and put the chicken in a casserole dish. Drizzle the chicken with oil; season and scatter over the reserved chilli mixture. Add the hot chicken stock to the casserole and pot roast the chicken for 1 hour, uncovered, or until cooked through.
2. Put the chicken on a carving board, tipping any juices from the cavity back into the casserole dish. Cover the chicken with foil and leave to rest.
3. Put the dish over a medium heat and pour in the coconut milk. Whisk into the juices and simmer for about 5 minutes until reduced slightly. Check the seasoning. Carve the chicken and serve with the coconut sauce drizzled over and garnished with the reserved coriander sprigs.
1. Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the chilli, ginger and garlic. Finely chop half the coriander and add to the chilli mixture. Loosen the chicken skin from the breast meat with your fingers and carefully spread as much of the chilli mixture as you can under the skin, reserving a little for scattering over the top. Put the remaining coriander into the cavity of the chicken, reserving some sprigs to garnish and put the chicken in a casserole dish. Drizzle the chicken with oil; season and scatter over the reserved chilli mixture. Add the hot chicken stock to the casserole and pot roast the chicken for 1 hour, uncovered, or until cooked through.
2. Put the chicken on a carving board, tipping any juices from the cavity back into the casserole dish. Cover the chicken with foil and leave to rest.
3. Put the dish over a medium heat and pour in the coconut milk. Whisk into the juices and simmer for about 5 minutes until reduced slightly. Check the seasoning. Carve the chicken and serve with the coconut sauce drizzled over and garnished with the reserved coriander sprigs.
3.8g carbohydrate 0.7g fibre 43.6g protein 47.3g fat
Pak Choi goes nicely with this dish - just stir fry some for approx. two minutes.
Pak Choi goes nicely with this dish - just stir fry some for approx. two minutes.
Some readers may wish to include some baby potatoes in with the pot roast, but this is optional.
A variety of recipe ideas and articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
If you would like to read more about the low carb higher (healthy) fat lifestyle see this post here
All the best Jan
All the best Jan
26 comments:
I would like to try this recipe. It looks really delicious!
: )
Hello, the pot roast chicken looks delicious. I would try this recipe too.
Happy Sunday, enjoy your day!
I'm sure this is going to be delicious, thanks for the recipe. Hugs Barbara
looks wonderful!
Looks yummy and I like anything in which coconut milk is added.
Good find there Jan! That looks amazing!
It looks so yummy !!!!
Greetings
...another way to cook chicken.
The chilli mixture sounds wonderful.
Yummy! Hugs, Valerie
This sounds pretty good. I think the only thing I'd change is I'd add a good bit of lime juice to go with that chili.
That is different and sounds very good.
This looks terrific! I hope you had a lovely weekend.
It looks delicious. I like coriander. It has many good effects.
It is always nice to have another chicken recipe.
Thanks so much for the visit...and comment. We try our best to eat low carb. I do a better job than my husband.
We are housing an international pianist ( Brazil) tonight who is here for a Chamber music concert... And I have prepared a zucchini lasagna.
I eat chicken mostly and love finding new recipes for it.
I'm a big fan of both corrider and Clintro.
Coffee is on
Deve ser muito bom o frango assim.
Um abraço e boa semana.
Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros
i make pot roasted chicken, a little different, but boy this sounds good!!!
This too, yum!!! Thanks again Jan :)
Roast chicken is one of my favourite comfort foods! Thank you so much for sharing, Jan!
You have some amazing recipes!
Sounds moist and delicious.
Wishing you a very nice day.
I've suddenly become hungry even though I've not long eaten!
Thanks for sharing. Have a great week :D
This looks so yummy! Thank you!
I'm sure my lot would love this.
Now if I could just get them in at the table all at the same time!
Lisa x
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