Roast Chicken with Coconut, Garlic and Chilli

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Five ingredients making the most succulent chicken imaginable!

Ask your butcher to butterfly or spatchcock the chicken. If you are doing it yourself it’s easier with a pair of good poultry shears or strong cooking scissors. Cut up either side of the spine and remove. Place the chicken on a board and gently press the breasts down so they flatten a little, arrange the legs whichever way best fits in your pan!

Once you have eaten, strip the leftover meat, it’s great for rice paper rolls, I like to make a stock with the bones and then make a chicken noodle soup with the excess chicken meat sprinkled on top with a little fresh coriander and fresh chilli slices.

This serves 8-10 with sides and can happily be cooked in the barbecue.

Ingredients

2 x ย 1.4kg whole chickens, spines removed so butterflied

2 large red chillies, around 40g

7 large cloves of garlic

ย 270mls coconut cream

2 teaspoons salt

Method

In a food processor or with a stick blender, process the chilli, garlic, coconut cream and salt.

Take each chicken and gently loosen the skin off the breasts, thighs, legs and the base of the wings.

Hold the chicken upright, stretch the skin away to create a hole and pour 1/4 of the marinade down inside the skin.

Lay the chicken done and massage the marinade from on top of the skin so you can see it covering the breasts, thighs legs and wings.

Pour another 1/4 of the marinade over the top of the chicken, rub it in and make sure the open cavity is covered too.

Repeat with the second chicken.

Set aside if the fridge for 4-12 hours.

Preheat the oven to 190 degrees Centigrade.

Pop the chicken in and bake for 1 hour.

Take out and baste, return to the oven and baste again every 15 mins for a further 30mins.

Remove from the oven and allow to rest, covered loosely with foil, for 30-45 mins.

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