Oven Roasted Coconut Chicken

Name: Oven Roasted Coconut Chicken with Potatoes and Thai Eggplants
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Whole corn fed baby chicken; 1 Pieces of Carrot; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Lemongrass; 1 Pieces of Lime leaves; 400 ML of Coconut milk; 100 ML of Water; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Lime; 15 Grams of Fresh coriander; 10 Grams of Coconut sugar; 10 ML of Fish sauce

with Potatoes and Thai Eggplants

So aromatic and super easy to prepare!

Cals 426 · Prot 6 · Carbs 26 · Fat 34

Gourmet

Low Carb

45 min

Oven Roasted Coconut Chicken with Potatoes and Thai Eggplants

So aromatic and super easy to prepare!

Cals 426 · Prot 6 · Carbs 26 · Fat 34

Gourmet

Low Carb

Ingredients

Chicken roast

Whole corn fed baby chicken

2 Pieces

Carrot

1 Piece

Shallots

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Lemongrass

1 Piece

Lime leaves

0.7 Pieces

Coconut milk

400 ML

Water

100 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

To finish

Lime

2 Pieces

Fresh coriander

15 Grams

Coconut sugar

10 Grams

Fish sauce 6*10*

10 ML

Allergens

*6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1782 / 426
Fats (g)	34.4
of which saturated (g)	20.6
Carbohydrates (g)	26
of which sugars (g)	8.8
Fibers (g)	8.4
Proteins (g)	5.8
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Pre-boil potatoes

Brush potatoes clean (no need to peel). Boil for about 10 minutes until semi-cooked. Drain and let cool.

2 Prep ingredients

Pat dry chicken inside and out with kitchen paper. Halve pre-cooked potatoes. Remove Thai eggplant stems and halve eggplants. Peel and cut carrots to coins. Peel and finely slice shallots. Peel and mince garlic. Peel and grate ginger. Crush lemon grass a bit.

3 Roast

Preheat the oven to 225°C. Place whole chickens in a wide oven casserole. Add potatoes, eggplants, carrots, shallots, garlic, ginger, lemon grass, lime leaves, coconut milk, water, salt and pepper. Roast for about 30-35 minutes until the chicken is cooked through, juices run clear and the chicken is nicely crispy on the surface.

4 Finish

Juice limes and chop fresh coriander. Add 1 Tbsp of lime juice, fresh coriander, coconut sugar and fish sauce to the broth. Stir until the sugar is dissolved. Serve.

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