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Coconut Milk Poached Chicken by Madeleine Shaw

Coconut Milk Poached Chicken
Preparation: 20 minutes

Cooking: 1 hour and a half

Ingredients (serves 3-4)
1 1.5kg whole field&flower chicken
400ml coconut milk
2 limes
1 cinnamon stick or 3 teaspoons of ground cinnamon (flat not heaped)
6 garlic cloves
2 TSP of paprika Large pinch of sea salt Pepper to taste 3 baby cabbages or 1 cabbage

1.Preheat the oven to 180ºC.
2.Take the skin off the cloves and slightly crush them with the side of your knife. Rub the chicken in the spices (cinnamon, paprika, salt and pepper) Zest the limes and rub this into the chicken.
3.Throw the garlic into the bottom of a large cast iron pot (or equivalent) Pop the chicken in a pot and poor the coconut milk and the juice of the two limes on top. 4.If you have baby cabbages cut them in half pop them around the side of the chicken. If you are using a whole cabbage, cut it into 8ths and tuck it around and under. Pop the lid on top and cook for 1 hour and a half.

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