Thai Pot Roast Chicken - James Martin Chef

Ingredients

• 1 chicken
• 1 Thai basil sprig
• a few coriander sprigs
• 1 lemongrass stalk, bruised
• 2 lime leaves, bruised
• a pared piece of lime zest 3 garlic cloves, bruised salt
• 2 tbsp olive oil
• 8 banana shallots, peeled
• 4 tbsp Thai red curry paste (shop-bought or see p.266)
• 200ml coconut milk 200ml chicken stock 1–2 tbsp fish sauce
• 2 lime leaves, shredded juice of ½ lime
• roughly torn coriander leaves roughly torn Thai basil
• 3 spring onions, halved and shredded
• 2 red chillies, finely sliced lime wedges
• Preheat the oven to 200°C/Fan 180°C/Gas 6.
• Sprinkle the inside and outside of the chicken with salt. Stuff with the herbs, lemongrass, lime leaves, lime zest and the garlic.
• Heat half the oil in a large flameproof casserole dish. Add the shallots and sear them until lightly browned all over, then remove and set aside.