Coconut Milk & Lemon Grass Braised Whole Chicken
For something exotic, you can't go wrong with chicken braised in coconut milk and lemongrass. Star anise and cinnamon take your imagination to tropical climates.
- 1 whole chicken, 4 to 5 pounds
- 2 cans coconut milk
- Zest and juice of 2 limes
- 1 1/2 teaspoons ginger paste (found in most produce depts.) or grated fresh ginger
- 3 to 4 tablespoons lemongrass paste or 3 to 4 stalks of lemon grass, bruised
- 2 to 3 tablespoons garlic paste or 4 to 8 garlic cloves, peeled
- 3 star anise pods
- 1 cinnamon stick
- 3 to 4 rough chopped scallions
- Optional: chopped fresh cilantro leaves and scallions tops for garnish
Preparation time 15mins
Cooking time 115mins
Preheat the oven to 375°F.
Pat the chicken dry and sprinkle liberally with salt. Can be allowed to sit uncovered in refrigerator up to 24 hours, but not necessary.
In large oval dutch oven heat 1/2 oil (I use a mixture of grapeseed and coconut oils) until hot. Add chicken back side down, being careful as there will be grease splatters. Allow chicken to brown for several minutes until a nice crust is formed, 7 to 9 minutes or so.
While chicken is browning mix together the rest of the ingredients in a bowl. Carefully turn chicken over and continue browning the breast side, again until a nice brown crust has formed. When completely browned drain off most of the oil. Leaving the chicken breast side down in the pan pour the mixture over the chicken, sprinkle with salt, cover and place in the oven. Cook covered for 40 minutes. Remove the cover and carefully turn the chicken over. Place back into the oven uncovered and continue to cook another 35-45 minutes, basting the chicken with the liquid every 15 minutes or so. Sprinkle with cilantro and scallion tops. Serve with jasmine rice.