Madeleine Shaw's coconut milk poached chicken

Poaching your chicken in coconut milk will give you a highly flavoursome and moist chicken. This technique will help you to not overcook the chicken and retain all the juices. Madeleine Shaw’s recipe will show you just how easy it is to do.

1 hour 50 mins

4

Medium

• 1.5kg whole Field & Flower chicken
• 400ml coconut milk
• 2 limes
• 1 cinnamon stick or 3 teaspoons of ground cinnamon
• 6 garlic cloves
• 2tsp of paprika
• Large pinch of sea salt
• Freshly ground black pepper
• 3 baby cabbages or 1 cabbage

1. Preheat your oven to 180°C/Gas 4.

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 as well.

3. Throw the garlic into the bottom of a large cast iron pot (or equivalent) Put the chicken in a pot and pour the coconut milk and the juice of the two limes on top.

4. If you have baby cabbages cut them in half place them around the side of the chicken. If you are using a whole cabbage, cut it into 8ths and tuck it around and under.

5. Place the lid on top and cook for 1 hour 30 minutes.