Coconut Curry Braised Whole Chicken
Ingredients
2-3 lb chicken, giblets and neck removed
3 tbsp coconut oil, melted
1 tbsp lemongrass paste
1 tsp sea salt
2 tbsp ginger paste
zest + juice of 1 lime
~10 cilantro stems, finely diced
4 cloves garlic, grated
1-3 tbsp green curry paste, adjusted to your spice preference
14 oz can coconut milk
Instructions
Preheat your oven to 325º.
In a small bowl, combine 1 tablespoon of coconut oil, lemongrass paste, and salt. Pat the chicken dry, and gently separate the skin from the breast. Using a spoon, spread the lemongrass mixture under the skin and over the breast.
Heat an oven-safe dish (with a lid) over medium-high heat. Lightly coat the pan with avocado oil spray. Brown the chicken on each side for 2-3 minutes, including the legs and sides.
In another bowl, combine the remaining 2 tablespoons of coconut oil with ginger paste, lime zest and juice, grated garlic, cilantro stems, and green curry paste.
Remove the chicken from the pan and set aside. Lower the heat to medium-low and lightly coat the bottom of the pan with more oil. Add the ginger mixture and stir for about a minute, being careful not to let it burn. Pour the coconut milk into the pan.
Place the chicken back in the pan, breast side up. Cover and transfer to the oven. Bake for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part reads 165º. Let the chicken rest for 10 minutes before carving. Serve with the coconut curry sauce over rice, noodles, or your favorite veggie.
Serves: 8 Time: 2 hours 30 minutes Calories: 357 Protein: 24g Carbs: 4g Fat: 26g
MEAL PREP NOTE: Carve chicken and freeze in the coconut curry sauce. Thaw in the fridge overnight and reheat in the oven or in a saucepot until warmed through. Add a splash of water or broth if you want it to be saucier.
