This Pot Roasted Coconut Chicken is a stunning dish that combines the rich creaminess of coconut milk with the fresh flavors of lemongrass and kaffir lime leaves. The chicken stays beautifully moist, and the broth is so delicious you’ll want to drink it straight from the pot. The accompanying baby potatoes soak up the fragrant broth, creating a balanced, wholesome meal.
This dish offers a delightful twist on traditional roasted chicken, with the exotic blend of Asian spices bringing a refreshing depth to the flavor profile. Perfect for a cozy family dinner, this recipe also makes a great meal to serve guests for a special occasion. The unique coconut broth elevates this dish, making it a standout comfort food option that’s both nutritious and flavorful.
Full Recipe:
-
2 long red chilies
-
1 tsp freshly grated ginger
-
2 garlic cloves, crushed
-
1 tbsp coconut oil (or substitute with olive oil)
-
1/2 tsp salt
-
Black pepper
-
1 cup finely chopped cilantro/coriander leaves
-
3 lb / 1.6kg whole chicken (preferably organic/free-range)
-
2 cups / 500 ml chicken broth/stock (preferably reduced salt)
-
1 lemongrass stalk (white part only, bruised)
-
2 kaffir lime leaves
-
14 oz / 400ml light coconut milk (1 can)
-
0.8 lb / 400g baby potatoes, scrubbed clean
-
1 lime
-
2 tsp coconut sugar (or substitute with brown sugar)
-
1 tbsp fish sauce
Directions:
-
Preheat oven to 390°F/200°C.
-
Finely mince one red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt, and pepper in a small bowl and set aside.
-
Rinse and pat the chicken dry (inside and out) with paper towels. Loosen the skin from the chicken, and spoon the cilantro mixture under the skin near the neck. Spread it evenly using your fingers. Don’t worry about it being perfect!
-
Place the chicken stock/broth, kaffir lime leaves, lemongrass, and whole red chili into a dutch oven or baking tray.
-
Put the chicken in the broth, cover with a lid, and roast for 45 minutes. Remove the lid, add the coconut milk and potatoes, then roast for another 30 minutes, or until juices run clear when pierced.
-
Remove the chicken from the broth, cover loosely with foil to rest for 5 minutes.
-
Skim excess fat off the surface of the broth, about 5 tbsp. Add the lime juice, sugar, and fish sauce to the broth, stirring until the sugar dissolves. Stir in the remaining cilantro.
-
Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve in the broth.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 420 kcal per serving | Servings: 5
The Story Behind Pot Roasted Coconut Chicken
Pot Roasted Coconut Chicken is an aromatic and wholesome dish that stands out for its simplicity, yet deep flavors. This recipe draws inspiration from the rich, fragrant flavors of Southeast Asia, where coconut milk and fresh herbs play pivotal roles in many dishes. Originating from the “Feel Good Food” cookbook by Valli Little, this dish is a perfect example of how humble ingredients can create an extraordinary, comforting meal.
Valli Little, an esteemed Australian chef and cookbook author, is known for her approachable cooking style that focuses on using quality ingredients to make delicious and healthy meals. In her cookbook, she emphasizes clean eating and encourages home cooks to be more mindful of what they put into their bodies without sacrificing flavor. The Pot Roasted Coconut Chicken is a wonderful example of this ethos — it is simple to make, nourishing, and full of vibrant flavors, making it an excellent choice for both seasoned home cooks and beginners.
Flavor Profile: A Symphony of Aromatic Ingredients
What makes this dish so extraordinary is its flavor profile. The combination of coconut milk, chicken broth, and fresh herbs like lemongrass and kaffir lime leaves creates a broth that is intensely fragrant and full of flavor. The coconut milk adds a creamy, slightly sweet richness, while the chicken broth offers depth and savory notes. The lemongrass brings a citrusy freshness, and the kaffir lime leaves introduce a subtle earthy note, giving the broth a wonderful complexity.
The addition of chili, ginger, and garlic infuses the chicken with a gentle heat and aromatic warmth, elevating the overall experience. The cilantro/coriander adds a fresh and zesty finishing touch, making this dish not only flavorful but also refreshingly clean.
The chicken itself is roasted to perfection in this aromatic broth, resulting in tender, juicy meat with a delightful infusion of the broth’s flavors. The potatoes, which soak up the rich coconut broth as they cook, add a satisfying texture and additional flavor, making this a complete and balanced dish.
Why You Should Try Pot Roasted Coconut Chicken
This dish is a fantastic choice for a weeknight dinner or a special gathering. Its ease of preparation and the fact that it’s made in one pot makes it a practical yet impressive option for busy home cooks. The simplicity of the recipe allows you to focus on the technique rather than complicated ingredient lists, and it’s a great way to impress your guests with something that feels exotic and delicious without being difficult to prepare.
Moreover, this dish is a clean-eating option that doesn’t compromise on flavor. While many modern recipes can be overly reliant on expensive, hard-to-find ingredients, this recipe focuses on accessible, wholesome ingredients that are likely already in your pantry or local grocery store. It’s also a great recipe for those looking to make healthier choices without turning to trendy, faddish ingredients.
Cooking Tips for Pot Roasted Coconut Chicken
To get the most out of this recipe, there are a few tips that will help elevate the final result. First, when preparing the chicken, make sure to loosen the skin gently before adding the herb mixture. This technique ensures that the flavors penetrate the meat, giving you a more flavorful dish. Using a spoon to spread the herb mixture under the skin is an easy method that avoids tearing the delicate skin.
Second, make sure to use fresh, high-quality ingredients whenever possible. The broth’s flavor relies heavily on the freshness of the cilantro, kaffir lime leaves, and lemongrass. If you can’t find fresh kaffir lime leaves, you can substitute with lime zest, although it won’t be quite the same. Fresh lemongrass, though, is non-negotiable for the most aromatic broth.
Also, when cooking the chicken, be sure to allow the skin to get a nice golden color by removing the lid of the pot towards the end of cooking. This step helps achieve the perfect crispy skin while keeping the meat moist and tender inside.
Lastly, while this recipe calls for chicken broth, if you’re feeling adventurous, you can also try making your own homemade stock. It will add even more depth and richness to the dish.
Suggested Pairings for Pot Roasted Coconut Chicken
This dish is wonderfully versatile and pairs well with a variety of side dishes that complement its rich flavors. For a lighter pairing, serve it with a simple, refreshing salad of mixed greens and a tangy vinaigrette. The crispness and acidity of the salad will balance out the creamy richness of the chicken and broth.
For a heartier meal, pair this chicken with steamed jasmine rice or brown rice. The rice will soak up the flavorful coconut broth, creating a comforting and satisfying base to accompany the chicken. You could also try pairing the dish with sautéed vegetables such as bok choy, spinach, or green beans, which provide a fresh and earthy contrast to the richness of the chicken.
If you’re looking to add a bit more flavor, consider serving the dish with a side of spicy sambal or chili sauce for a little heat, or perhaps a squeeze of lime juice to brighten the dish even further.
Making Pot Roasted Coconut Chicken Your Own
One of the best aspects of this recipe is how customizable it is. While the combination of coconut milk, chicken, and herbs is essential, you can adjust the flavors based on your personal preferences. For instance, if you enjoy spicier dishes, you can add more red chilies to the herb mixture or use a spicier variety of chili in the broth.
You can also substitute the chicken with other proteins if desired. A whole turkey or duck could work well in place of the chicken, though you may need to adjust the cooking time accordingly. For a vegetarian twist, you could try using tofu or tempeh instead of chicken, although you’ll want to reduce the cooking time for those options. Adding other vegetables, such as carrots, bell peppers, or mushrooms, can further enhance the dish’s flavor and make it even more filling.
Conclusion: Why Pot Roasted Coconut Chicken is a Must-Try
Pot Roasted Coconut Chicken is the perfect example of how a simple dish can transform into something extraordinary with the right combination of ingredients and cooking techniques. It’s an easy, nourishing, and flavorful option that will make your weeknight dinners feel like a special occasion.
The beauty of this dish lies in its ability to take familiar ingredients and elevate them with the addition of fresh herbs and coconut milk, creating a clean-eating recipe that’s bursting with flavor. Whether you’re cooking for your family or impressing guests, this dish is sure to become a go-to recipe in your collection.
The broth is so delicious that you’ll find yourself wanting to drink it straight from the pot. The chicken is perfectly cooked, moist, and full of flavor, while the potatoes add a comforting texture that ties everything together. This dish is ideal for anyone looking for a simple yet impressive meal that’s both healthy and full of rich, satisfying flavors. Give Pot Roasted Coconut Chicken a try, and it will soon become a staple in your cooking repertoire.