Coconut Milk & Lemongrass Chicken

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Roasted chicken is the ultimate in comfort food. There is something about the smells emanating from the oven that makes everything better. I also love just about anything made with coconut milk. So when I saw this Thai inspired take on roast chicken from The Kitchn I just knew that it would be good. And it was. Bathed in coconut milk, the chicken was so juicy and flavorful that I made a second chicken the next day because I couldn’t get enough of it.

COCONUT MILK & LEMONGRASS CHICKEN

1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon olive oil
1 cinnamon stick
2 whole pieces star anise
1/2 cup roughly chopped cilantro stems
1 large lemon, cut into eighths
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 garlic cloves, peeled and smashed
1 (16-ounce) can coconut milk
3 cups torn kale
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve

  • Pat the chicken dry and sprinkle it liberally with salt and pepper.
  • Preheatt the oven to 375° F.
  • Melt the butter in a large Dutch oven over medium heat, then add the oil.
  • Put in the chicken, breast side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds.
  • Remove the pan from the heat, put the chicken on a plate, and pour off the the fat in the pot.
  • Transfer the chicken back into the pot, breast side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic and coconut milk.
  • Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size).
  • Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165° F.
  • Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise.
  • Put the pot with the sauce back on the stovetop over medium heat, add the kale and stir until just wilted, about 10 seconds.
  • Carve the chicken and serve each piece over rice with sauce spooned over the top.
  • Garnish with chopped scallions and cilantro leaves.

Serves 4-6

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