Just call me Bev: Bill Granger Thai chilli roast chicken

I saw this recipe on one of Bill’s (Granger) shows on the Lifestyle channel a month or so ago. Like many of the things that I cook, I knew as soon as I saw it that I wanted to give it a crack myself – it looked delicious! I made this (for just the second time) over the Easter weekend and it was even better than the first time. The flavour combos are simple and unbeatable and it’s a great twist on the stock standard roast chook that I trot out every week around here. I haven’t tried it with the kids yet (given the chilli) but I think they would enjoy a milder version.

Bill’s chilli stuffed chook with coconut gravy
: 1.6kg chicken
: Roast potatoes
: Steamed asian vegies

For the Chicken Stuffing
: Bunch coriander
: 2 red chillis
: 50 g desicated coconut
: 4 cloves garlic
: 2 limes (juiced)
: 2 teaspoons brown sugar

For the Coconut Gravy
: 1 tablespoon green curry paste
: 250 ml coconut milk
: 1 tablespoon lime juice
: 1 teaspoon brown sugar
: 2 teaspoons fish sauce

: In a food processor throw in the ingredients for the stuffing and chop finely

: Take half of the stuffing and place under the chicken skin
: The other half inside the chicken cavity
: A little oil, salt & pepps over it’s back and into a 180 degree oven for 1.5 hrs (that’s my standard roast cooking time that I use every time. My chooks are usually 1.7kgs and are never dry. A lime chopped in half up the wazhoo will also keep things, ahem, moist)

: Throw your potatoes in after 30 mins so they will be ready at the same time. Make sure you take your chicken out and rest for 10 mins wrapped in foil while you whip up your gravy

: Take the pan with all the yumbo juices in it, add in the curry paste scraping the cooked bits off the bottom.

: Add in the coconut milk, fish sauce, lime juice, brown sugar and simmer away whilst carving
: For the vegies I stir fried some broccolini & pat choy in sesame oil and a little soy

: Serve up and drown in that delicious gravy over it’s back

Mum and I were discussing that instead of the roast potatoes that you could serve rice instead and that would work. While there is a little more effort required than normal (I usually just chuck a lemon inside and some butter under the skin), dead SET it is worth every bit – it’s delicious. Enjoy!

Comments

  1. PHWOAR!

  2. Can I please come down for the night soon and eat the fuck out of that chicken?

  3. That looks amaaaaaazing (extra a’s to indicate how much I am drooling right now).

  4. Yum yum nom nom!!

  5. CORIANDAAAAHHHHH! yummmmmmmm

  6. I am totally drooling with orgasmic proportions!

  7. I need that chicken. Now.

  8. Definately going to give it a go. My hubby loves chilli and the left over cold chicken would be great in some crusty rolls the next day.

  9. Being a big chicken lover, this recipe was right up my alley. Thanks for sharing you gourmet chef extraordinaire. Lovely! xo

  10. Making it!

  11. Made this tonight…to huge acclaim…thankyou

  12. I made this last night it was amazing, thanks for the recipe! The hubs loved it he couldnt stop saying how awesome it was!

  13. Lou Lou Loves put a link to this recipe on her blog. I am so hungry right now!

  14. Did you throw your chillies in, seeds and all?

  15. I just made this for my family and it was THE BEST – finger licking, pan scraping, lip smacking fabulous!

    Thanks Beth, it’s in the repertoire now and have given the recipe to Mum as she was here for dinner.

    xx

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