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NAVY LEOPARD

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One Pot Coconut Roast Chicken | Bondi Harvest

One Pot Coconut Roast Chicken | Bondi Harvest

One Pot Coconut Roast Chicken | Bondi Harvest

Meet our two favourite Bondi cooks, Guy & Mark, owners of Bondi Harvest. Bondi Harvest celebrates all things fresh, local, seasonal and healthy, sprinkled with a few of life's guilty pleasures [because we're all about balance!]. This one pot wonder is great for easy weekday dinners and leftovers the next day - if there's any left! 

This recipe is a play on south-east asian flavours. It's a simple go-to mid-week meal that can feed a whole family with very little cleaning up afterwards!

Ingredients:

1 whole chicken

1 tin of coconut milk

1 tin of coconut water

2 think slices of ginger

2 chillies whole

3 kaffir lime leaves

1 stick of lemon grass

1/3 cup of thyme

lime zest

4 garlic cloves

garnish with coriander and toasted coconut

Method:

  1. Preheat your oven to 180C.
  2. Fry over the chicken on the stove till it's golden brown - Do this in the same pot (or tray) that you will be cooking the chicken in, it will add to the flavour of the finished dish.
  3. Pour the coconut water and coconut milk over the chicken. Use chicken stock or just water as a replacement.
  4. Add the chillies, kaffir lime leaves, lemon grass, thyme, lime zest and garlic to the pot.
  5. Put your pot chicken & coconut broth in the oven to cook for 30mins. Cooking time will vary depending on the size of your chicken so take care to check its cooked through before serving it out.
  6. And thats it! It would make a great meal with steamed veg, rice or quinoa or even some crusty bread to soak up the beautiful liquid left behind!

Watch a step-by-step cooking demo here.

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