I really really love this recipe, I developed it at the beginning of the week and it is a Summer Asian-inspired twist on my winter warmer Chicken in Thyme, Preserved Lemon and Milk.
A delicate fragrant combination of a whole chicken that has been pot roasted in coconut milk, kafir lime leaves, chilli, mustard seeds, cumin and lime, served with toasted shredded coconut. You can either have it as a soupy type dish just by itself or it will sit perfectly with zucchini noodles, quinoa or brown rice.
Best yet this dish one requires one pot to do all of the job for you and the oven. Little washing up and if you have 1h15 to spare any night of the week or this weekend get it a go. Makes the most delicious leftovers too.
It is good for you too. Want to know:
Organic chicken will guarantee you the best protein with all of the essential amino acids which will nourish, replenish and repair tissue, skin and muscles. Organic entails that the chicken has none of the added hormones, antibiotics and so on, which have been known to disrupt our own hormones.
Chilli is brilliant for immunity to help fight off those lurking sniffles. A great source of vitamin C in its raw state.
Coconut Milk is a great dairy-free alternative which adds wonderful creamy addition to any smoothie. Its not that bad for you either, full of the good fats and contains fibre that can help in digestion. Manganese which can act as an antioxidant and some essential amino acids for helping your body repair and nourish.
Coriander is a super herb, not only is it a great source of vitamin C and fibre and works well in digestion and helps with the absorption of nutrients. It also acts as a “mop” to oxidised free radicals in the body (it works well with meat dishes) and helps them not cause damage in your body.
Lime is a great dose of vitamin C to add to the meal after you have finished cooking it. Will help your body digest everything, as well as boost your immunity.
Hope you enjoy it