Chicken Baked in Coconut Milk
Main Dishes • Pan-Asian
Description
Chicken baked in coconut milk
Ingredients
- Poultry 1 piece
- Coconut Milk 25 fl oz
- Lemongrass 8 pieces
- Lemon 1 piece
- Garlic 1 head
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rub the chicken with salt and pepper inside and out.
Step 2
Smash the tough ends of the lemongrass stalks with the handle of a knife. (Alternatively, you can use 8 teaspoons of lemongrass powder instead of stalks.)
Step 3
Crush the garlic.
Step 4
Cut the lemon into wedges.
Step 5
Separate the cilantro leaves from the stems.
Step 6
Place 2–3 wedges of lemon, garlic, and lemongrass stalks inside the chicken (or rub the chicken inside and out with lemongrass powder).
Step 7
Pour the coconut milk into a heatproof dish.
Step 8
Add the remaining cilantro stems, lemongrass, garlic, and lemon.
Step 9
Bring to a boil.
Step 10
Place the chicken in it and put it in an oven preheated to 390°F.
Step 11
After half an hour, turn the chicken over and let it simmer in the oven for another 40 minutes.
Step 12
Before serving, carve the chicken and sprinkle with chopped cilantro leaves.
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