Roasted Chicken with Coconut Milk and Basil
Try
something different for dinner tonight. It is nothing to try something
new, but to convince the family is another story. I am in the fortunate
situation that the faces at my table vary from week to week, even then I
tend to stick with trusted recipes and meals according to the
nationalities of my guests. Here and there and can introduce them to
something new.
Thai Roasted Chicken with Coconut Milk and Basil Mashed Sweet Potatoes
Ingredients
•1 Large bird, about 2.2Kg
•1 can coconut milk
•2 ½ cups chicken broth
•3 Serrano peppers
•30 basil leaves
•2 lime
•3 tsp. kosher salt
•1 tsp. smoked paprika
•½ tsp. black pepper
•3 russet potatoes
•1 sweet potato
•3 tablespoons butter
Instructions
Chicken
Place the chicken in a zip-top bag. To the bag, add 1 cup coconut milk, 2 cups chicken broth, 1 chopped Serrano pepper, 10 chopped basil leaves, the juice of 1 lime and 1 teaspoon salt. Seal the bag and place on a sheet pan (breast side down). Marinade in the fridge overnight or all day while you’re at work.
Preheat the oven to 200 degrees C.
Remove the chicken from the brine and pat dry with paper towels. Place in a large skillet or baking dish. Sprinkle inside and out with 1 teaspoon salt, 1 teaspoon smoked paprika and ½ teaspoon black pepper. Slice 1 Serrano pepper in half and place in the cavity with 10 basil leaves. Let set at room temperature for 30 minutes.
Place in a oven and roast for one hour. Remove from oven and let rest.
Just before serving, squeeze juice from 1 lime over the chicken and carve.
Mashed Potatoes
While the chicken is cooking, prepare the potatoes. Peel and cube and boil in salted water until tender.
Remove the potatoes from the pan. Pour out the water and add 3 tablespoons butter, the remaining coconut milk (about ¾ cup), ½ cup chicken broth, 1 Serrano pepper cut in half, 10 basil leaves and 1 teaspoon salt. Heat over low heat to steep the flavours for 5-10 minutes.
Remove the pepper and basil and add the cooked potatoes to the pan. Mash until smooth. Serve with the chicken.
* Serrano peppers is the standard Green Chilli we find in our Supermarkets in SA
Thai Roasted Chicken with Coconut Milk and Basil Mashed Sweet Potatoes
Ingredients
•1 Large bird, about 2.2Kg
•1 can coconut milk
•2 ½ cups chicken broth
•3 Serrano peppers
•30 basil leaves
•2 lime
•3 tsp. kosher salt
•1 tsp. smoked paprika
•½ tsp. black pepper
•3 russet potatoes
•1 sweet potato
•3 tablespoons butter
Instructions
Chicken
Place the chicken in a zip-top bag. To the bag, add 1 cup coconut milk, 2 cups chicken broth, 1 chopped Serrano pepper, 10 chopped basil leaves, the juice of 1 lime and 1 teaspoon salt. Seal the bag and place on a sheet pan (breast side down). Marinade in the fridge overnight or all day while you’re at work.
Preheat the oven to 200 degrees C.
Remove the chicken from the brine and pat dry with paper towels. Place in a large skillet or baking dish. Sprinkle inside and out with 1 teaspoon salt, 1 teaspoon smoked paprika and ½ teaspoon black pepper. Slice 1 Serrano pepper in half and place in the cavity with 10 basil leaves. Let set at room temperature for 30 minutes.
Place in a oven and roast for one hour. Remove from oven and let rest.
Just before serving, squeeze juice from 1 lime over the chicken and carve.
Mashed Potatoes
While the chicken is cooking, prepare the potatoes. Peel and cube and boil in salted water until tender.
Remove the potatoes from the pan. Pour out the water and add 3 tablespoons butter, the remaining coconut milk (about ¾ cup), ½ cup chicken broth, 1 Serrano pepper cut in half, 10 basil leaves and 1 teaspoon salt. Heat over low heat to steep the flavours for 5-10 minutes.
Remove the pepper and basil and add the cooked potatoes to the pan. Mash until smooth. Serve with the chicken.
* Serrano peppers is the standard Green Chilli we find in our Supermarkets in SA
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