Roast chicken with Chilli and Ginger Stuffing with Coconut gravy…Adulterated from Bills
The great thing about roasting chicken is that you can make it ahead of time and then eat it cold as leftovers. This is delicious and perfect for a summer picnic.
You need for 4 hungry teenage boys, 6 beach bums or 25 fashionista:
For the chilli stuffing:
1.6kg chicken
Olive oil for baking
For the chilli stuffing
3 large handfuls Coriander
50g desiccated coconut
1 long green chillies, seeds removed and coarsely chopped ( Bill says to use 4 chillies…eeek Too hot!)
4 garlic cloves, chopped
1 tab grated fresh Ginger
2 limes, juice only
2 tsp brown sugar
1lime leaf
Serve with Asian greens, roast potatoes or rice.
For the coconut gravy:
1 tabs green curry paste
250ml light coconut milk
1 tab lime juice
2 tsp Fish Sauce
1 tsp brown sugar
For the chilli stuffing:
• Pour a big glass of Gin and tonic.
• Throw on Pucci Kaftan.
• Twist hair extensions into pony tail.
• Find the food processor.
• Peel the ginger and chop up roughly. You know they like it rough.
• Peel and roughly chop the garlic into the size of Vicky Beckham’s brain.
• Scissor up a lime leaf into the strips.
• De seed and then chop up the Chilli into chunky bits using a knife and fork (so you don’t get chilli in your Dior mascara).
• Throw the chilli, ginger, coconut, the coriander, coconut, chilli, garlic and ginger all into the whizzer and whiz it until it’s all finely chopped.
• Juice the limes and toss in too with the brown sugar.
• Taste Add some sel et poivre if you think it needs a little.
• Add more chilli if you like it that way. Some like it hot.
• Now preheat the oven to about 220C.
• Rinse the chicken and pat it dry. It likes a pat and maybe a tickle under the chin.
• Now with your fingers, carefully loosen the skin of the breast (of the chicken not you) down to the thigh area.
• Shove half the stuffing under the skin and then try and push under the thighs too. Don’t think about the Manicure. Just don’t.
• Regular FiFi Report readers know my secret tip here: delegate this task to George Clooney because he loves to shove his fingers in things.
• Toss any leftover stuffing inside the cavity of the chicken.
• If you can be bothered tie the legs together with string. Not George’s the Chicken’s.
• Time for more Gin and Tonic. Perhaps a wine? The month of March can be Alcohol free. March 2040
• Now carefully lower the chicken, breast side up, in a large roasting pan and drizzle with olive oil and season with salt and pepper.
• Roast the chicken for 20 minutes, then turn the temperature to 200C and roast it for another 40-50 minutes or until juices run clear.
• You must rest yourself and the chicken for at least 10 minutes before carving.
For the coconut gravy:
• Heat the curry paste in saucepan (Always good to sue saucepan) and cook till it smells divine (after 2 mins.)
• Pour in the coconut milk and stir, then let it simmer for about 2-3 minutes.
• Throw in the lime juice, the fish sauce and brown sugar and any lovely juices from the roasting pan.
• If serving hot then carve the chicken and serve with roast potatoes and steamed Asian greens.
• Pour over the coconut gravy. Lick fingers.
• OMG. Superb
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