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RECIPE
Whole Chicken Poached in Coconut Broth
Round Dutch Oven
Poultry
Under 2 hours
6-8
RECIPE NOTES
Learning how to poach chicken is a must for any home cook, enhancing the flavour profile of all your favourite dishes. Our Whole Chicken Poached in Coconut Broth is no different, offering a hearty and delicious meal for the whole family. This dish combines a number of delicate species and flavoursome coconut milk broth for a well-balanced meal.
Cooked entirely in our Round Dutch Oven, this recipe embodies the set-it-and-forget-it nature of weeknight cooking. This iconic piece of cookware locks in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls, ensuring the chicken absorbs all the rich flavours from the coconut milk broth for a tender final dish.
Our Whole Chicken Poached in Coconut Broth makes for a great family meal option, serving up a healthy and delicious meal in no time. This recipe takes just under two hours to prepare, and makes about six to eight servings. Get started with this recipe with our detailed ingredient list and the steps to follow below!
INSTRUCTIONS
Add the fennel, ginger, garlic, chilli and onions to a food processor and pulse until a smooth paste forms. Add it to your Round Dutch Oven with 2 tablespoons coconut oil over a low to medium heat and gently fry stirring occasionally for 5 minutes until it starts to brown lightly.
Add the kaffir lime leaves, star anise and peppercorns, then the chicken and top up with water until it covers the chicken. Gently Simmer for 40 – 45 minutes with the lid on over a medium to low heat to cook the chicken.
Remove the chicken carefully and leave aside wrapped up in tinfoil as it rests. Turn up the heat and let the broth come to a fast simmer add the coconut milk and soy sauce and reduce slightly for 30 minutes.
Remove from the heat and adjust the seasoning as you like, add a dash of fish sauce and strain the broth in a fine sieve, before returning the back to the Dutch Oven.
For the coriander oil, blanch the coriander in a small Saucepan of boiling water for 5 seconds until just wilted and electric green, plunge into ice water to keep the colour. Drain on kitchen towel to get rid of any excess liquid.
Add to a food processor or blender with the lime zest and garlic, cover with a third of macadamia or avocado oil and blend until smooth and vibrant green. Add a squeeze of lime or season if you like.
Remove and discard the skin from the chicken before serving. Shred the chicken into individual bowls and enjoy with the broth.
