zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Coconut poached chicken with spinach & noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Coconut poached chicken with spinach & noodles

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 50 minutes
    • Total time: 2 hours 10 minutes

    Serves: 4

    Ingredients

    2 tbsp vegetable oil
    1.5kg (approx) whole medium chicken
    1 onion, chopped
    2 sticks celery, thinly sliced
    3 cloves garlic, thinly sliced
    1 hot red chilli, deseeded and finely chopped
    40g fresh root ginger, finely chopped
    2 tsp ground cumin
    2 tsp ground turmeric
    400ml can reduced fat coconut milk
    300ml chicken stock
    1 tbsp fish sauce
    ½ bunch salad onions, chopped
    250g pack medium egg noodles
    200g spinach, rinsed
    Lime wedges, to serve
     

    Method

    1. Preheat the oven to 190°C, gas mark 5. Heat 1 tablespoon of the oil in a large frying pan and fry the chicken on all sides until browned. Transfer to a large flameproof casserole dish or deep-sided roasting tin.

    2. Add the remaining oil to the frying pan and fry the onion and celery for 5 minutes until softened. Stir in the garlic, chilli, ginger, cumin and turmeric, and fry for a further minute. Add the coconut milk, stock and fish sauce, and bring to a simmer, stirring. Carefully pour the mixture over the chicken and cover tightly with a lid or foil. Transfer to the oven and bake for 1½ hours or until the chicken is tender and cooked through with no pink meat.

    3. Lift the chicken out onto a board, cover with foil and leave to stand in a warm place. Add the salad onions and noodles to the casserole, and place on the hob over a low heat. Stir until the noodles start to soften. Tip in the spinach and mix in until it’s wilted. Cook gently for a couple of minutes until everything is hot.

    4. Carve the chicken and serve in shallow dishes with the spinach noodles and lime wedges to squeeze over.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary