Vietnamese roast chicken | Sainsbury`s Magazine

Ingredients

• 1.9-2kg chicken
• 2 kaffir lime leaves
• 1 lime, zested, then quartered (reserve the zest)
• a few garlic cloves, lightly squashed
• 1 lemongrass stalk, chopped
• a few slices of ginger
• a handful of roughly chopped coriander leaves
• 1 tbsp Thai fish sauce
• 1 tbsp soft brown sugar
• 2 shredded kaffir lime leaves
• 2 deseeded finely chopped red chillies
• 1 x 250ml carton coconut cream