- 50g butter, softened
- 1 garlic clove
- 1⁄2 to 1 red chilli, to taste, deseeded and finely chopped
- zest, finely grated, and juice of 1 lime large
- handful fresh coriander, finely chopped, plus extra to garnish
- salt and freshly ground black pepper
- whole chicken (about 1,6kg)
- 1 tbsp vegetable oil
- 4 shallots, finely sliced
- 500ml chicken stock
- 600g sweet potatoes, peeled and cut into 2,5cm pieces
- 1 tsp cornflour
- 165ml coconut milk
1. Preheat oven to 180°C.
2. In a small bowl, mix together butter, garlic, chilli, lime zest, coriander and plenty of seasoning. Lift up the neck flap of the chicken and use your fingers to ease the skin gently away from the breast meat. Work all the way down the sides of the breasts towards the legs. Push most of the butter mixture between the skin and the meat to cover the whole breast area. Spread remaining butter over the outer skin of the chicken. Set aside.
3. Heat the vegetable oil in a large flameproof casserole dish (with a lid) over medium heat and fry the shallots for about 5 minutes until soft. Remove from the heat, and put the chicken in the dish.
4. Pour in the stock, then season and cover with a lid. Transfer to the oven for 45 minutes.
5. Carefully remove the dish from the oven and take off the lid. Add the sweet potatoes (try to get them into the liquid) and roast uncovered for a further 45 minutes, turning the potatoes halfway through to stop them discolouring. Check the chicken is cooked through.
6. Transfer the chicken to a board and cover well with foil. Leave to rest until ready to serve. Using a slotted spoon, transfer the sweet potatoes to a warmed serving bowl and cover.
7. To make the gravy, spoon 1 tbsp of the pan liquid into a small bowl and mix in the cornflour. Put the casserole dish over medium hob heat and stir in the cornflour mixture and coconut milk. Bring to the boil and simmer for 5 minutes, stirring constantly until thickened. Check seasoning (adding some lime juice to sharpen).
8. Serve the chicken with the sweet potatoes and coconut gravy, all garnished with coriander.
EACH SERVING 2 310kJ, 38g fat (15g saturated), 23g carbohydrate (6g total sugars).