Lemongrass and Coconut Milk Braised Chicken
Photography by Josh Griggs.
Packed with aromatic herbs, this Southeast Asian–style braised chicken gives you tender, succulent meat. Serve with hot cooked rice or noodles and steamed Asian greens.
Serves: 4
INGREDIENTS
1 fresh chicken, butterflied
2 tablespoons coconut oil
1 large onion, thinly sliced
4cm piece fresh ginger, thinly sliced
3 cloves garlic, halved
1 stalk lemongrass, bruised with the back of a large knife
6 double kaffir lime leaves
2 long red chillies, halved, seeds removed
400ml tin coconut milk
2 tablespoons tamarind concentrate
2 tablespoons fish sauce
sea salt and ground pepper
To serve
lime wedges
METHOD
Preheat the oven to 150°C fan bake.
Season the chicken with salt and pepper. Heat the coconut oil in a large sauté pan and brown the chicken on all sides until golden. Place in a large roasting dish.
Add the onion, ginger, garlic, lemongrass, kaffir lime leaves and the chillies to the pan and cook gently for 5 minutes. Add the coconut milk, tamarind and the fish sauce, then bring to the boil.
Pour over the chicken and distribute the aromatics evenly around the chicken.
Cook, uncovered, for 1 hour or until the chicken is fully cooked, basting the chicken with the pan juices a couple of times
during cooking.
To serve: Serve with lime wedges for squeezing over the chicken when serving. Serves 4–6.
Cooks note: To butterfly the chicken, cut down either side of the backbone with a pair of kitchen scissors and discard. Snip through the wishbone and press down on the chicken breast so it lies flat. Cut off the wingtips.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!