One-pot Thai Roast Sutton Hoo Chicken

This divine alternative roast chicken recipe transports you straight to Thailand. The fragrant Thai flavours go perfectly with the delicious taste of the Sutton Hoo Chicken and serving up a whole bird looks very impressive. If you are short on time, you could make the curry paste in advance or make a big batch of it and freeze it.

When you make your stock afterwards, you might like to throw in extra chilli, garlic and ginger as well as any leftover Thai Curry paste. This will give a lovely flavour for you to enjoy the broth in a Chicken Noodle Soup.

Serves: 4-6

Preparation time: 45 minutes, cooking time: 1 hour 25 minutes

INGREDIENTS

For the Thai curry paste:

• 1 shallot

• 3 garlic cloves

• Bunch of fresh coriander

• 3 red birds eye chillies deseeded and chopped (this makes a mild paste, if you want more heat keep in the seeds or add more chillies)

• 1 lemongrass stalk with the outer leaves and root removed

• 40g piece fresh ginger

• 4 dried kafir lime leaves or 2 fresh

• 1 ½ tsp coriander seeds

• 1tsp paprika

• 1 tsp ground cumin

• 2 tbsp fish sauce

• 2 tbsp sunflower oil

• 1 tsp salt

For the curry sauce:

• 3 tbsp coconut oil

• 2 red onions

• Juice 1 lime

• Salt, add to taste

• 400ml full fat coconut milk

• 500ml of homemade Sutton Hoo Chicken stock (click here to find our recipe)

For the Zesty Jasmine Rice

• 300g jasmine rice

• 1 lime

• Spring onions finely sliced

Method

1. To make the Thai paste, remove the coriander leaves from the stalks and set them aside for later. Add the stalks to a food processor along with the rest of the paste ingredients. Blend until smooth. This can be done in advance.

2. Heat the oven to 220°c / 200°c fan/gas 7. For the Thai sauce, heat 2 tbsp of coconut oil in a large, deep casserole dish (make sure it can hold the chicken). Add the onions and gently fry them until lightly golden and have begun to soften (around 5 minutes).

3. Add your paste to the dish and fry for a couple of minutes, then add the lime juice, chicken stock and coconut milk. Bring to a simmer and season to taste as you wish.

4. While this is simmering, coat your chicken in a little coconut oil and season with salt and pepper. Take the curry sauce off the heat and carefully place your Sutton Hoo Chicken in the casserole dish. Put the casserole dish in the oven (without the lid) and cook for 1 hour and 15 minutes. After 15 minutes turn the oven down to 180°c/160°c fan/gas 4.

5. Once the timer has gone off, check your chicken is cooked and see if the juices run clear when skewering into the breast and thigh. If not return it to the oven for another 10-15 minutes. Sprinkle the coriander leaves over the sauce and set the dish aside to let the chicken rest while you prepare the rice.

6. Bring a pan of 500ml of water to the boil and add the rice. Simmer for 13-15 minutes until all the water has been absorbed. Once cooked, stir in some lime juice and spring onions. Serve with the rice and some lime wedges on the side.

Enjoy!