Ingredients

The following ingredients have 5 Servings
  • 5 1/2 lb whole bone-in chicken
  • 2 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 2 sticks cinnamon (broken)
  • 1/4 cup fresh sage leaves (loosely packed)
  • 1 stalk lemongrass (or lemongrass paste (See Note 1))
  • 1 lemon (zested)
  • 12 cloves garlic
  • 28 oz full fat coconut milk (2 cans)

Instruction

  • Preheat oven to 375°F. Pat dry the chicken with paper towels. Season the chicken with kosher salt and black pepper.
  • Heat oil in a heavy based oven-proof pot (See Note 2) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
  • Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add remaining ingredients and bake covered for 90 minutes.
  • Remove lid and baste chicken with juices. Leave uncovered and bake uncovered for 35 minutes.
  • Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Carefully cut into pieces or completely shred meat. Serve chicken with the sauce on the side and steamed rice with vegetables of choice.