Chicken baked in coconut milk
8 servings
90 minutes
Chicken baked in coconut milk is a refined dish of Pan-Asian cuisine, where the simplicity of ingredients combines with deep flavor nuances. Coconut milk gives the chicken a tender texture and a rich, slightly sweet taste that harmonizes with the citrus notes of lemongrass and the freshness of cilantro. The origins of this recipe trace back to Southeast Asian countries, where coconut milk is widely used in cooking to impart creaminess and aroma to dishes. Baking in coconut milk makes the chicken juicy, soaking up all the spices and herbs. This dish is perfect for warm family dinners or festive tables, delighting guests with its exotic taste and subtle aromas.
1
Rub the chicken with salt and pepper inside and out.
- Salt: to taste
- Ground black pepper: to taste
2
Smash the tough ends of the lemongrass stalks with the handle of a knife. (You can use 8 teaspoons of powder instead of the stalks.)
- Lemon grass: 8 pieces
3
Crush the garlic.
- Garlic: 1 head
4
Cut the lemon into wedges.
- Lemon: 1 piece
5
Separate the cilantro leaves from the stems.
- Coriander: 50 g
6
Place 2-3 slices of lemon, garlic, and lemongrass inside the chicken (or rub the chicken inside and out with lemongrass powder).
- Lemon: 1 piece
- Garlic: 1 head
- Lemon grass: 8 pieces
- Lemon grass: 8 pieces
7
Pour the milk into a heatproof dish.
- Coconut milk: 800 ml
8
Add the remaining cilantro stems, lemongrass, garlic, and lemon.
- Coriander: 50 g
- Lemon grass: 8 pieces
- Garlic: 1 head
- Lemon: 1 piece
9
Bring to a boil.
10
Put the chicken in it and place it in an oven preheated to 200 degrees.
- Chicken: 1 piece
11
After half an hour, turn the chicken and let it simmer in the oven for another 40 minutes.
12
Before serving, garnish with chopped cilantro leaves.
- Coriander: 50 g