Roasted Chicken in Thai Red Coconut Curry

Paleo, Keto, Grain-Free, Gluten-Free

This might be one of my favorite meals of all time and it was super easy to make. I even spatchcocked and dry brined a chicken for the first time! It was surprisingly easy even with my fairly useless kitchen scissors. I will definitely being do this to all my chickens from now on because it allows the meat to cook evenly so all parts stay juicy and cuts down on the cooking time - uh yes please! Finding high quality meat is the most important step in making this recipe. I am a huge supporter of regenerative agriculture and believe wholeheartedly that it is the way to a healthier future for our planet. Commercially raised meat is bad for you, the environment and doesn’t taste as good either. I want to add that monocropping is just as bad for the environment so the meat industry is not all to blame.

I’m really lucky that The Union Square Green Market draws in all the local farms from the region so I was able to pick up a tiny pasture raised whole chicken. If you don’t have access to a local farmer’s market, you can pick up pasture raised chicken at the store. Pasture raised is not free range - don’t let Big Meat fool you with their fancy marketing language. Stick with a small chicken (1 - 2 pounds) because it cooks quickly and easily in a cast iron pan from start to finish or opt for 4 chicken thighs. Don’t forget to save the bones for soup! I just throw them in the freezer until I collect enough to make a nice batch of broth. Using the whole animal is the way to go.

Definitely serve this with a side of rice or something that will soak up all the delicious sauce…I’ve saved the extra sauce and poached eggs in it the next morning.

Ingredients:

• 1 (1 - 2 pound) pasture raised whole chicken or 4 thighs

• 2 Tbsp of salted butter (please use butter it really takes this dish to the next level)

• 1 can of full fat of coconut milk (don’t even think about the low fat version, it won’t taste as good)

• 2 Tbsp Thai Kitchen Red Thai Curry Paste (I don’t usually like packaged sauces but this has 3 real ingredients so I will allow it to remain in my kitchen)

• 1 Tbsp of fish sauce (I like The Red Boat Brand) or Tamari/Liquid Aminos

• 1/2 tsp of honey

• 1 bunch of ramps, green onion, broccoli rabe or bok choy (something green and yummy, I trust you)

• 3 - 4 carrots chopped (I buy organic and am too lazy to peel them so I don’t)

• 1 small sweet onion chopped

• 1 red bell pepper chopped

• 3 -4 cloves of garlic, minced

• 2 Tbsp of avocado oil (or another high smoke temp oil since we will be putting it in the oven)

• 1 lime

• Salt

• Pepper

Let’s Cook:

Part one:

1. Spatchcock the chicken (if using a whole chicken), pat the it dry with paper towels and dry brine by rubbing salt all over the chicken, under the skin and in all cavities, leave on a plate or wire rack in the fridge for at least 4 hours up to a day. Even if you are just using chicken thighs, I highly recommend dry brining the chicken it will make the meat juicer and the skin crispier

Part two:

1. Preheat oven to 375 degrees

2. Remove chicken from the fridge and pat and remaining moisture dry with paper towels., set aside. Melt 2 Tbsp of butter in the microwave, add some salt and pepper, once its cool enough to touch, massage the chicken with the butter mixture, really get it in all the crevices, above and gently under the skin (careful not to tear it), use all of the butter, if you have any left throw it into the sauce later, set aside

3. Combine and mix in bowl: coconut milk, curry sauce, fish sauce, honey and garlic (extra butter if you have any), set aside

4. Heat 2 Tbsp of avocado oil on a cast iron pan on high heat until it sizzles, place chicken skin side down and let it fry until the skin is golden brown (2-5 minutes)

5. Once the chicken skin is golden brown, remove from heat and transfer chicken to a plate, in the same pan with all the cooking oil and juices from the chicken, lay the onions down first into pan, then carrots, red peppers, add desired green veggies and pour the coconut milk sauce mixture over the veggies. Place the chicken on top of the veggies, skin side up and put it in the oven uncovered for approximately 30 minutes (time will vary depending on the size of your chicken) OPTIONAL: Bump the temperature of the oven up to broil or the highest temperature for the last 1-2 minutes to crisp up the skin more

6. Remove from oven and squeeze lime juice liberally over everything