Whole Chicken Poached In Coconut Broth

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
6-8 6-8
Whole Chicken Poached In Coconut Broth
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 1 whole bulb fennel, roughly chopped
  • 1 x 5cm piece fresh ginger, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 chillies chopped
  • 4 baby onions or shallots, peeled and quartered
  • 2 tablespoons coconut oil
  • 4 kaffir lime leaves
  • 1 whole free range chicken
  • 3 star anise
  • 1 tablespoons peppercorns
  • 2 - 3 cans coconut milk
  • 4 tablespoons soy sauce
  • 2 teaspoons fish sauce
Coriander oil:
  • 30g coriander
  • zest of 1 lime
  • 1 clove garlic, crushed
  • Macadamia or avocado oil
Serve with:
  • Grilled lime rounds,
  • Freshly sliced red chilli
  • Baby Purple kalettes
  • Toasted sesame seeds

  • Method

  • 1
    Add the fennel, ginger, garlic, chilli and onions to a food processor and pulse until a smooth paste forms. Add it to your Le Creuset signature round casserole with 2 tablespoons coconut oil over a low to medium heat and gently fry stirring occasionally for 5 minutes until it starts to brown lightly.
  • 2
    Add the kaffir lime leaves, star anise and peppercorns, then the chicken and top up with water until it covers the chicken. Gently Simmer for 40 - 45 minutes with the lid on over a medium to low heat to cook the chicken.
  • 3
    Remove the chicken carefully and leave aside wrapped up in tinfoil as it rests. Turn up the heat and let the broth come to a fast simmer add the coconut milk and soy sauce and reduce slightly for 30 minutes.
  • 4
    Remove from the heat and adjust the seasoning as you like, add a dash of fish sauce and strain the broth in a fine sieve, before returning the back to the signature casserole.
  • 5
    For the coriander oil, blanch the coriander in a small saucepan of boiling water for 5 seconds until just wilted and electric green, plunge into ice water to keep the colour. Drain on kitchen towel to get rid of any excess liquid.
  • 6
    Add to a food processor or blender with the lime zest and garlic, cover with a third of macadamia or avocado oil and blend until smooth and vibrant green. Add a squeeze of lime or season if you like.
  • 7
    Remove and discard the skin from the chicken before serving. Shred the chicken into individual bowls and enjoy with the broth.