Lemongrass Ginger Roast Chicken
Ingredients
One whole chicken, 4 pounds
3 tablespoons olive oil
Salt and pepper
3 cloves garlic, chopped
1 inch piece of ginger, peeled and minced
1 stalk lemongrass, cut into 3 pieces and smashed
2 teaspoons cumin
1 teaspoon coriander
2 small fresh red or green chilis, sliced (remove seeds for less heat)
1 cup chicken broth
1 can full fat coconut milk
Zest from two limes
3 tablespoons fresh lime juice
Fresh cilantro
Preparation
In a large skillet, heat oil over medium heat. Season chicken with salt and pepper and add to pan skin side down. Brown for 5-6 minutes, turn and brown 3-4 more minutes. Remove chicken to plate and set aside. Add a bit more oil to the skillet if needed, reduce heat to medium low, and add garlic and ginger. Sauté for 3 minutes. Add lemongrass, cumin, coriander, and chilis. Sauté for a few minutes until fragrant. Add broth and coconut milk, plus lime zest. Stir to combine. Add chicken back to skillet, skin side up and spoon some of the sauce over the top. Bring to a low simmer and cover, cooking for 15 minutes or until chicken reaches a minimum internal temperature of 165 degrees.
Remove stalks of lemongrass, add lime juice, taste and add additional salt and pepper. Serve over rice.
