< Chilli, coconut and coriander chicken

Yield: 4 ppl

Time:

Notes: Serve with basmati rice, roast potatoes and green beans.

Ingredients

Stuffing:

• 3 handfuls fresh coriander
• 50 g desiccated coconut
• 4 green chillis
• 4 cloves garlic, minced
• 2 t fresh ginger
• Juice of 2 limes
• 2 t brown sugar

Gravy:

• 1 T green curry paste
• 250ml coconut milk
• 1 T lime juice
• 2 t fish sauce
• 1 t brown sugar

Method

• Preheat oven to 200 degrees
• Process all stuffing ingredients and stuff under and otop of the skin of the chicken.
• Drizzle with olive oil.
• Roast for 1 hour or until chicken is cooked through. Rest for 10 minutes.
• Mix all gravy ingredients together with the pan juices- serve.