Laksa roast chicken

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“Woolworths’ range of fresh pastes turn any dinner into a showstopper. The laksa paste is packed with fragrant ingredients that make this the ultimate umami bomb.”
– Keletso Motau

Ingredients

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

Cooking Instructions

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