This pot roasted coconut chicken is stunning – but simple to make with so few ingredients. This is the kind of food I really love to make. And it just happens to be good for you!! It’s a recipe from the “Feel Good Food” cookbook by Valli Little, an icon in the Australian food industry, chef, cookbook author, and magazine editor.
It’s not every day that you get to meet a legend in the Australian cooking industry. Well, for me, it’s never. I live an ordinary life without sparkle and glamour. So when I was asked if I would be interested in checking out Valli Little’s new cookbook and not only that, if I would like to meet her….well! Let me tell you, it was like Christmas came early!!
I have to admit, I was a bit nervous. Valli graciously invited me to meet at her house and from the moment I stepped into her house, it was like meeting an old friend. You know how some people have the ability to put people at ease and make them feel welcome instantly? Valli Little has that. The thing that struck me so much about her was how humble and ordinary she is. With a streak of cheeky. She’s just like you and I, your neighbour, your friend, your mum, your work colleague.
Oh wait. She just happens to be one of the most well known professionals in the Australian food industry. Food Director of Delicious magazine, author of the Delicious series of cookbooks, professionally trained at Le Cordon Bleu in London, widely travelled. I see her recipes everywhere!
There’s something else that really struck me about Valli. Her passion for food. (Knowledge goes without saying). She really loves what she does. I mean really. You hear about how people’s eyes sparkle when they talk about something they are passionate about. And that’s what I saw when Valli and I chatted casually about her background, family, what it’s like to write cookbooks, her apparently not-so-schmancy life in the magazine world (she really burst my bubble there), and of course food.
When I am with my family, we are usually eating, cooking, planning our next meal, talking or arguing about food. Remove the arguing part, and my morning with Valli was like spending it with my family. It was that comfortable and I was right in my zone, chatting about what I love!
I was pretty intrigued to hear more about her latest cookbook, Feel Good Food. Firstly, Valli is most certainly not a trendy-health food chef. Just like me, she pooh-poohs food trends for the sake of it – think paleo, kale, chia seeds etc.
So I knew there was a backstory to this cookbook which – in all honesty – if you ignore the title you would not actually think is a “healthy” cookbook. Actually, it’s not – she is very quick to point that out. As she says in her words, it is just about being more aware of what you put into your body. For Valli, it was a health scare last year when she was diagnosed with bowel cancer. We didn’t chat about that – I forgot to ask her publisher if that was off bounds – but I did know about it.
She talked about her treatments and the scare it gave her and her family. It was the instigator for this cookbook which is just about being more careful about what you cook with to make it better for you, without running out to buy all sorts of fancy, expensive sugar substitutes and ingredients that I can’t even pronounce.
There are so many recipes from her cookbook that I wanted to share but I could only pick one. I’m going to ask Valli if I can share another one because there are a few more that I really, really love.
I think she’d be surprised to know how many of the recipes I’ve already made. But this pot roasted chicken is a stand out. About as far as it can be from the traditional pot roasted chicken, it’s modern, fresh tasting with an Asian spin with stellar flavours and it’s clean. That’s the part I keep forgetting – this is a clean recipe!
PS If you are already thinking that stuffing the herb mixture under the skin is too hard, don’t! I have a nifty tip to make it super easy – refer to the step by step photos in the recipe below. It will honestly take you 2 minutes. And you won’t tear the skin!! 😉
The broth is sensational, it really is. I made this chicken 4 times in 3 days just before I left for Mexico and I was drinking the broth out of a cup. The base is coconut milk which is lightened up with chicken broth/stock and it has the delicate earthy fragrance of lemongrass, kaffir lime leaves (I’ve provided subs for this!), freshness from lime, a touch of sweet and salty. When I first read the recipe, I thought “the flavours won’t be punchy enough for me”, but boy was I wrong!
You know, I was actually going to interview Valli properly, and I’m sorry if that’s what you were hoping for. I had a list of the usual questions – how she got started, what it’s like to write a cookbook, etc etc.
But all that went out the window when we started chatting because a) I didn’t want to stick my iPhone between us to record our conversation (talk about a mood killer!) b) to me, it was so much more meaningful to just “get to know her” and be able to share my experience with you than typing out answers to interview questions.
I only asked her one (very important) question that I jotted down the answer to.
If you had to go to deserted island for the rest of your life, what 3 foods would you take?
Here’s Valli’s answer:
Raspberries, oysters and french champagne
Just in case you are curious, here is my answer:
Fresh homemade bread and butter*, cheese** and french champagne
* Every time I play this game, people try to tell me that bread and butter and 2 separate food items. However, I say it really fast and it’s my game so I deem that they are one food item.
** This is all the cheeses in the world. Every single type.
Who wants to come live on a deserted island with Valli and me? It will be a parteeeeee!!!! 😉 – Nagi x
PS Ugh. Seriously. This coconut broth. It is a ripper. Absolutely sensational. You will want to drink it out of a cup too.
If you love coconut milk sauces, you’ll love these!
-
An amazing easy Thai Coconut Noodle Soup
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Pot Roasted Coconut Chicken
Ingredients
- 2 long red chilies (Note 1)
- 1 tsp freshly grated ginger
- 2 garlic cloves , crushed
- 1 tbsp coconut oil (or substitute with olive oil)
- 1/2 tsp salt
- Black pepper
- 1 cup finely chopped cilantro/coriander leaves
- 3 lb /1.6kg whole chicken , preferably organic/free range
- 2 cups / 500 ml chicken broth/stock (preferably reduced salt)
- 1 lemongrass , white part only, bruised (Note 2)
- 2 kaffir lime leaves (Note 3)
- 14 oz /400ml light coconut milk (1 can)
- 0.8 lb / 400g baby potatoes , scrubbed clean
- 1 lime
- 2 tsp coconut sugar (or substitute with brown sugar)
- 1 tbsp fish sauce
Instructions
- Preheat oven to 390F/200C.
- Finely mince ONE red chili (~1 tbsp). Combine chili, ginger, garlic, oil, 1/2 cup cilantro/coriander, salt and pepper in a small bowl and set aside.
- Rinse and pat the chicken dry (inside and out) with paper towels. Starting from the neck end of the chicken, use a teaspoon upside down to loosen the skin from the meat across the surface of the chicken (i.e. not the legs or wings). Just go as far as you can.
- Spoon the cilantro/mixture between the meat and the skin near neck. Use the spoon to spread it a bit, then to finish it off, use your finger/hands ON the skin to spread the mixture as far and evenly as you can. Doesn't need to be perfect! 🙂
- Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking tray. (Note 4)
- Place the chicken in the broth, cover with a lid and roast for 45 minutes. Remove the lid, add the coconut milk and potatoes then roast for a further 30 minutes, or until juices run clear when pierced.
- Remove the chicken from the broth and cover loosely with foil to rest for 5 minutes.
- Skim excess fat off the surface of the broth - I usually get about 5 tbsp of fat off.
- Add the juice from the lime, sugar and fish sauce. Stir until the sugar is dissolved. Add remaining cilantro/coriander.
- Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.
Recipe Notes:
Nutrition per serving, assuming 5 servings with 5 tbsp of fat scooped off the surface of the broth after cooking.
PS This is a post sponsored by Harper Collins, the publisher of Feel Good Food. I feel incredibly blessed that I get to work for and meet such talented people as my job!
PPS The book is available online from Angus & Robertson, Booktopia, Boomerang Books, in department stores and book shops. Christmas gift idea! 🙂
PPPS I mentioned that I made this 4 times in 3 days, and that’s because whenever I share a recipe on my blog that is not my own and/or I have not made before, I want to be sure it works and also so I can explain some of the trickier/”risk” areas better in the recipe.
The downside of rushing to make this so many times before I left to go overseas is that I made mounds and mounds of chicken that I couldn’t consume myself. So I was handing it out to everyone I saw! And do you know what the homeless guy said to me when I delivered my last lot of food to him? He said “It’s a good thing you’re away for a month because I need to lose some weight!”.
Hmph! Apparently I’m making him fat! 😉
Gosh, that’s one of those amazing stories you’ll be sharing with the grandkids (for your sake, I hope they like food!).
A silly question, and I may have missed it in the post…did you save any in the freezer? I’m sure you cook heaps, so you don’t have to worry about ‘just in case meals’, but sometimes I like to see how things freeze and reheat…for those of us who don’t get to cook all the time.
Gosh, you know, I didn’t freeze any. I was worried about the coconut milk splitting? Is that wrong??
Haha! Might be a good experiment for next time!
WOW, Nagi! This chicken is making me very very hungry. I feel like I can smell that fragrant coconut broth already (totally hallucinating now). I am sure I will drink it in a cup too. I may have to give up the turkey and make this chicken for Thanksgiving! The cookbook looks incredible too!
By the way, it is so nice of you to share your food with a homeless guy. He is lucky to get to know you! It is a great thing you are doing. 😉
You know, I just really enjoy sharing my FOOD!!! And I’m fortunate that I am working with it every day and have so much spare I can fan it around to share with other people!! N x
This chicken looks incredibly succulent and delicious! I bet your kitchen smelt amazing during cooking!
Wow, thank you so much Marsha!!! All credit to Valli – it’s HER recipe!!! 🙂 <3 N x
Love this chicken…love this post…love the interview…and I love your heart. You feeding the homeless man. Aghhh you make me melt! And it’s only a few hours till I see you!!! WOO HOO
I still can’t believe we have met in person. You. Are. The. BEST!!! Next time we need more downtime together!!! N x
I can just imagine how amazing this would smell as it’s cooking up. I love the idea of cooking the chicken in the broth and adding coconut milk to it, having all that broth with all those amazing flavours, it’s almost like a Thai chicken soup!
EXACTLY Fida!! That’s what fascinated me about this chicken recipe!!!
This looks amazing. I love cooking with coconut milk – I need to try this! Thanks for sharing.
Beautiful photos, by the way!
Nagi, it’s so wonderful that you got to meet Valli Little! I’m always amazed by the power of blogging, and how it allows you to connect with so many people. I hope you had a wonderful time! More importantly, how thoughtful of you to share your your extras with the homeless!!!!! I make so many trial runs of my food all the time, and I often wonder what to do with my extras (besides giving it away to friends and family).
Finally, this chicken looks and sounds wonderful! Love all the Thai/SE Asian-inspired flavors in here!
Thank you Lisa!! I really did have the most wonderful time. As for giving away my food – it is actually such a pleasure. I get such a thrill from hearing and knowing people enjoy my cooking!!! N x
You’ve done it again Nagi! Got me gawping at my screen wishing I could reach right through and grab a piece of this delicious chicken! Your photos are just STUNNING! I am in awe!
Gosh thanks Annie!!! I’m so flattered! N x
I love the idea of this recipe. The flavours are appealing and what’s to to love with a “one pot” meal? The fact that the ingredients are all natural and wholesome appeals also….Thanks for this….
Thank you Germaine!! I didn’t even think about the one pot aspect but YES! Extra bonus!!! 🙂
Nagi, this looks amazing! I’ve never had anything with these flavors but I’m totally intrigued and want to try it ASAP. Are those potatoes enough to serve with it or do you recommend rice as well??
Thanks Tara! You can definitely add a few more potatoes if you want, otherwise rice is fabulous. I found the flavour combo intriguing too, I knew I would like it though! Reminiscent of South East Asian soups and curries but far simpler. I honestly thought the flavour might not be enough for me given I have a strong palette. But I was WRONG – it is seriously flavourful!! 🙂
I think the chicken looks amazing. I think that it was wonderful that you were able to meet and interview someone Valli. Sounds like you had a great time.
Than you Dawn!! Valli really is amazing – what an inspiration! 🙂
Thank you Dawn! I did feel very lucky!! 🙂
I’m one of those people that think cilantro tastes like soap. Is there another herb that you would recommend as a substitute? Except for the cilantro, this recipe looks delicious!
Hi Linda! Ooh, that’s a tough one 🙂 The cilantro is what makes this sort of Asian-style! However, I think parsley would be lovely in this too. The garlic, ginger, lemongrass, kaffire lime leaves and fish sauce will carry the flavours. I suggest plonking one or two smashed garlic cloves into the broth just to add a bit of extra flavour to compensate because cilantro has more fragrance than parsley. 🙂 It will still be delicious, that’s for sure!
Thanks! I’ll let you know how the parsley works!
Cookbooks, gorgeous roast chicken and meeting and icon… not a bad day to be a food blogger! I love the sound of that coconut broth too. What a fun post… glad to be following you now. 🙂 ~ Ramona from Kitchen Simmer 🙂
SO TRUE!!! It was definitely a GREAT blogging day!! N x
How beautiful. I first tried pot roasted chicken a few years ago and it couldn’t believe how incredibly tender it was! I can’t wait to make it with the gorgeous flavors of ginger, coconut milk and lemongrass. Sounds delicious!
Same here, my first one was only a few years ago too!! I’m a bit addicted now 🙂
What a amazing day you must have had Nagi, I totally enjoyed this read and can’t wait to make this recipe and also I will be out buying the book for sure .
Love all the recipes and stories you put up and your such a lovely person feeding your homeless man how wonderful 🙂 <3
Thank you Kris! It really was an amazing morning, I just felt like I was chatting with a girlfriend!! Valli is an amazing and truly talented – and I especially love that she cooks food that anyone can make using everyday ingredients. Right up my alley! N x
I would forget any prepared questions if I get to see the person I most admire; in fact maybe I will forget who I am in general; I am so happy that you get to have ” sparkling ” opportunities now and I am sure there will be more coming!!!
I gave myself a pat on the back for not asking for her AUTOGRAPH!!! 😉
I love Delicious magazine! You’re so lucky to have met such an iconic figure. I love the question you asked. Makes me think of my answer. And as always, your food photos are absolutely gorgeous and does this wonderful recipe great justice.
I think i need this book because feeling good thru food is my motto! This chicken looks amazing!
And the best part is you couldn’t even KNOW it’s a clean eating book! Adore! <3
Wow – that looks AMAZING
Thank you Kylee!!! 🙂
At risk of appearing to stalk you all over the internet I have to comment again 🙂
This whole post is amazing and I’m so impressed by the gigs you’ve been getting lately. It really is good to see the local industry recognising your contribution here at home!
This chicken looks superb and I can’t wait to make it AND I am adding the book to my collection pronto.
PS I love it when you write about your homeless guy – he’s a gem and so are you (ok I’ll stop gushing now).
Ange, you’re so sweet!! Thank you for your lovely comments, it really means a lot to me 🙂 I was pretty amazed when this opportunity fell on my lap!! Honoured and just couldn’t believe my luck!! Hope you have a FAB WEEKEND Ange! N x