Ingredients

Method

• 2 T coconut oil
• 2 T Woolworths fresh laksa paste
• 1 T ginger, crushed
• 2 sticks lemongrass, halved lengthways
• 2 x 400 g cans coconut milk
• 1 cup chicken stock
• 3 T fish sauce
• 1 Woolworths whole chicken with butter brine-based blend
• sea salt and freshly ground black pepper, to taste
• 2 x 250 g sachets Woolworths Heat and Eat coconut jasmine rice , warmed
• 10 g fresh coriander
• 50 g Woolworths crispy onion sprinkle
• 25 g Woolworths red salad onions, thinly sliced
• 50 g pomegranate rubies

Method

Ingredients

1. Preheat the oven to 180°C. In a large pan, heat the coconut oil over a medium heat and sauté the laksa paste, ginger and lemongrass until fragrant.

2. Add the coconut milk, stock and fish sauce and bring to a simmer.

3. Season the chicken and place in a deep roasting tray. Pour in the coconut sauce, then place in the oven and bake for 1 hour, adding water to the sauce if it reduces too much.

4. Serve with coconut rice topped with onion sprinkle. Garnish with the coriander, salad onions and pomegranate rubies.

Cook's note: This recipe also works well with white fish such as kingklip or hake instead of chicken. Use 1 kg fish and reduce the cooking time to 20 minutes.

Find more chicken recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi