Coconut, Lime and Chilli Spatchcock Chicken

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1 hr 25 minTotal time
4Servings
30 minPrep time
55 minCooking time
From Ocado 


Ingredients

17 total
  • 1 medium chicken (approx. 1.5kg)
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tsp chilli powder
  • 4 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 5 birdseye chillies, plus 1 extra, sliced, to garnish (optional)
  • 6 garlic cloves
  • 4cm piece ginger, peeled
  • 3 tbsp light brown sugar
  • 400g shallots, peeled and halved if large
  • 1 (400ml) tin coconut milk
  • 4 (approx.) limes, juiced, plus extra wedges
  • 15g coriander sprigs, to garnish
  • 15g thai basil leaves, to garnish

Method

6 steps

  • Step 1

    To spatchcock the chicken, remove the backbone using kitchen scissors and press down firmly to flatten it.

  • Step 2

    To make the marinade, combine the coriander, cumin and fennel seeds, black peppercorns, chilli powder, fish sauce, soy sauce, chillies, garlic, ginger, sugar and 1 tsp salt in a blender; blitz to a paste. Rub it generously over the chicken, front and back. Place in a large container, cover and marinate in the fridge for at least 1 hr or ideally overnight if time permits.

  • Step 3

    Preheat the oven to 220°C/200°C fan/gas 7. Arrange the shallots in a roasting tin and top with the chicken, skin-side up. Pour 200ml coconut milk into the tin, then roast for 50 mins or until the skin is blistered and the bird is cooked through.

  • Step 4

    Remove the chicken and shallots to a serving platter. Transfer the roasting tin with all its juices to the hob, add the remaining coconut milk and bring to a simmer. Stir in the lime juice; season.

  • Step 5

    Serve the chicken with the shallots and coconut-lime sauce, with a scattering of coriander and thai basil, plus extra chilli, if liked, and lime wedges. 

  • Step 6

    Recipe Tip: Allow 1 hour or ideally overnight for the chicken to marinate.

    Serve with rice and stir fry veg

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