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Coconut and Coriander Half Roast Chickens Recipe

Ingredients

How to make it

  • Wash the chicken and dry with kitchen paper.
  • Cut the chicken in half through the breastbone. Flatten the two halves and remove the wing tips and slash the thigh and leg's with a sharp knife, about three or four slashes. This will allow the meat to cook all the way through and the marinade can penetrate the flesh.
  • Marinade
  • Wash the coriander and drain in a colander.
  • Chop the coriander and crush the garlic.
  • Mix all the ingredients together; it does not matter if the almonds get crushed.
  • Season the marinade lightly with sea salt and freshly ground black pepper.
  • Rub the marinade all over and well into the chicken, use your hands.
  • Let the chickens rest for 1 hour before you cook them.
  • The marinade will penetrate the chicken.
  • Preheat the oven to 150°C. Place the two half chickens on a baking tray lined with parchment paper.
  • Roast the chicken for 1 hour.
  • Cooking the chicken at this low temperature ensures the meat is moist and the marinade does not burn and become bitter.
  • While the chicken is roasting prepare the drizzle.
  • Creamed Coconut Drizzle
  • Mix all the ingredients together and season with sea salt and freshly cracked black pepper.
  • Let the drizzle chill in the fridge for 30 minutes before serving.
  • Once the chicken in ready to serve slice the chicken arrange on a serving plate and serve the drizzle on the side.

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The Cook

choclytcandy Dallas, Dallas

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