After making the Chicken in Milk recipe by Jamie Oliver, and loving it, I was inspired to make a coconut version. I thought of other aromatics to include in the ingredients, and it came down to fragrant kaffir leaves, garlic, and lemongrass. The combination worked really well. The kaffir leaves and lemongrass brought a vibrant flavour to the coconut milk. In addition, the fresh and sweet scent permeated throughout home while it was cooking in the oven.
Kaffir lime leaves are a member of the citrus family. It has a lime-lemon aroma.
Lemongrass is a tall tropical grass with a clean lemon-like odour.
So what you will need is:
1 Tablespoon Grapeseed Oil
1 Teaspoon Salt
Pepper to taste
1 Lemongrass Stalk
7 Cloves Garlic, Smashed
25 Grams Ginger
2 Red Thai Chili
12 Kaffir Leaves
1 Can of Coconut Milk
1. Preheat the oven to 375°F. Season the chicken generously all over with salt and pepper.
2. In the dutch oven, heat the pan on medium-high heat. Add the grapeseed oil. Fry the chicken, turning the chicken to get an even colour all over until golden.
3. Remove from heat. Add the rest of the ingredients into the pot. Place the pot into the preheated oven for 1 hour and 30 minutes. Baste with the cooking juice occasionally.
4. To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of sauce and serve with rice or potatoes.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!