Roast Chicken Over Thai Green Curry Rice
Serves 1
Directions
- 1Peel the sweet potato.
- 2Dice the sweet potato into small cubes.
- 3Chop the shallots.
- 4Add the chopped shallots to a pot with some oil and cook.
- 5Add the diced sweet potato to the pot with the shallots.
- 6Slice and chop the garlic.
- 7Add the chopped garlic to the pot with the other vegetables.
- 8Dice the courgette.
- 9Add the diced courgette to the pot.
- 10Stir all the vegetables together in the pot.
- 11Add green curry paste to the vegetables in the pot.
- 12Stir the curry paste into the vegetables.
- 13Add the solid part of the coconut milk to the pot.
- 14Stir the coconut milk into the mixture.
- 15Pour the liquid part of the coconut milk into the pot.
- 16Place a whole chicken on top of the vegetable and curry mixture in the pot.
- 17Drizzle oil over the chicken.
- 18Season the chicken with salt.
- 19Place the pot with the chicken into the oven to bake.
- 20Remove the cooked chicken from the pot and place it on a roasting rack.
- 21Squeeze lime juice into the curry mixture.
- 22Add leftover cooked rice to the curry mixture in the pot.
- 23Stir the rice into the curry mixture.
- 24Add spinach to the pot.
- 25Stir the spinach into the mixture.
- 26Place the chicken back on top of the rice and curry mixture in the pot.
- 27Return the pot to the oven until the chicken skin is crispy.
- 28Drain any remaining juices from the chicken into the pot.
- 29Add chopped herbs to the pot and stir.
- 30Shred some of the cooked chicken meat and add it back into the curry rice mixture.
- 31Stir the shredded chicken meat into the rice.
- 32Serve the chicken leg over the Thai green curry rice.
- 33Add a side of shredded cabbage as a garnish.
Ingredients
- Sweet potato
- Onion
- Garlic
- Courgette
- Shallots
- Green curry paste
- 1 tin Coconut milk
- Whole chicken
- Oil
- Salt
- Lime
- Rice
- Spinach
- Herbs
Equipment
PotChopping boardKnifeOvenTongsSpoonRoasting rack
Tips
- Roasting a chicken in a pot over other ingredients allows the chicken fat to infuse into the base, creating deeply toasty and delicious flavors, while keeping the chicken juicy and the skin crispy.
- Drain all juices from the chicken back into the rice mixture for extra flavor.
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