Thai Roasted Chicken
Author: Julia McPhee
Nutrition Information
- Serves: 5
- Serving size: 1
- Calories: 573
- Fat: 35.3g
- Saturated fat: 20.2g
- Carbohydrates: 3.0g
- Sodium: 918mg
- Protein: 35.3g
Recipe type: Main/Dinner
Cuisine: Low Carb
This is a great way to jazz up a roast chicken dinner. Adapt flavours to suit your own preference. Note that if you cover the chicken with tinfoil as it cooks, the flesh will remain moist and throughout the cooking process.
Ingredients
- 1 Whole chicken large
- 1 Lime or Lemon
- 1 tbsp coconut oil
- ½ Red onion finely chopped
- 1 tbsp of Ginger grated
- 1 tbsp of Garlic crushed
- 1tsp Chilli fresh or crushed
- 1 can Coconut milk
- 1 Capsicum (red or green) chopped
- 1 cup Spinach leaves
- ½ cup Coriander or fresh herbs of choice, chopped
Instructions
- Roast the chicken in your usual way (around 1.5 hours at 180 degrees C). I always stuff the cavity with a lemon or lime, this flavours the flesh beautifully.
While your chicken is roasting, heat coconut oil in a pan; add red onion, ginger, garlic, chilli and capsicum.
When vege have softened and flavours have released, add coconut milk, and let it simmer for about 10 minutes or until the flavours have infused into the coconut milk.
Add coriander and spinach just before you remove from heat.
When the chicken is cooked, break into pieces and place in a serving dish.
While it is still hot, pour the coconut sauce over the chicken, cover with tin foil and let sit for about 15 minutes.
Serve while still hot with cauliflower rice and salad.
