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Coconut poached chicken with spinach & noodles
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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
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.
Typical values per serving: