Thai Pot Roast Chicken
Main Dish • Chicken, Thai
Source: Si King
Cook time: 1 hour
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Ingredients
- Ingredients
- 1.8kg chicken
- 1 sprig of Thai basil
- A few sprigs of coriander
- 1 lemongrass stalk, bruised
- 2 lime leaves, bruised
- A pared piece of lime zest
- 3 garlic cloves, bruised
- Sea salt
- For the pot
- 2 tbsp olive oil
- 8 banana shallots, peeled
- 4 tbsp Thai red curry paste
- 200ml coconut milk
- 200ml chicken stock
- 1-2 tbsp fish sauce
- 2 lime leaves, shredded
- Juice of 1/2 lime
- To serve
- A few coriander leaves, roughly torn
- A few Thai basil leaves, roughly torn
- 3 spring onions, halved and shredded
- 2 red chillies, finely sliced
- Lime wedges
Directions
- Preheat the oven to 180C fan/gas 6. Sprinkle the inside and outside of the chicken with salt. Stuff with the herbs, lemongrass, lime leaves, lime zest and garlic.
- Heat half the olive oil in a large, flameproof casserole dish. Add the shallots and sear them over a medium-high heat until lightly browned all over, then remove and set aside.
- Add the rest of the olive oil to the dish with the red curry paste. Stir for a few minutes until the paste has darkened a little and the aroma has strengthened. Add the chicken, breast-side down, and leave to sear for a few minutes. Remove the chicken and set it aside, then add the coconut milk, stock, a tablespoon of the fish sauce, the lime leaves and lime juice to the dish. Stir to make sure the base of the casserole dish is deglazed, then place the chicken back in the dish, this time breast-side up.
- Cover the casserole dish and place it in the oven for 40 min or so until the chicken is almost cooked through, then remove the lid. Add the seared shallots to the dish, then put it back in the oven for about 20-25 min, uncovered, until the sauce has reduced a little and the shallots and chicken are tender. The chicken should reach 72C on a probe thermometer. Alternatively, check that the juices run clear when you insert a skewer into the thickest part and that the legs feel loose.
- Remove the casserole dish from the oven. Taste the sauce and add more fish sauce, if necessary. Leave the chicken to rest for 10 min, then serve garnished with the herbs, spring onions, chillies and the lime wedges on the side. This is good with rice, or perhaps noodles with some grated or chopped fresh ginger stirred through them.
