Chicken Braised in Coconut Milk

This is an easy way to cook a whole chicken that leaves the meat moist, with a subtle flavour of garlic, lemon and coconut.
This meal was cooked by A as I was working late and did not get home until 7:30pm.

Chicken Braised in Coconut Milk
Serves 4-6

CBC1

1 whole chicken
Sea salt to taste
Coconut oil to cook
2 lemons – zest and juice
4oz mushrooms – thinly sliced
1 head of garlic divided in to cloves, peeled but left whole
2 cups coconut milk
1 cinnamon stick
1 bunch green onions – chopped
1 handful of fresh parsley – chopped

Preheat the oven to 190C/375F.
Dry the chicken sand season well with salt.
Heat a heavy oven-proof pot on the stove over a medium high heat and. Melt some of the coconut oil in it. Brown the chicken all over, turning with tongs.
Add the lemon zest, mushrooms, garlic, cinnamon stick and coconut milk to the pot.
Cover and bake the chicken in the oven for 1 1/2 hours, removing the lid for the last 30 minutes to allow the top to brown.
Remove the chicken flesh from the bones using tongs and add the chunks of flesh to the sauce e in the pot. Shred or chop any very large pieces. Add the lemon juice, green onions and parsley and gently heat it through.

CBC2
Serve over a bed of cauliflower rice.

Shared on the Paleo AIP Recipe Roundtable #12

Shared at Allergy Free Wednesdays

Shared at Clever Chicks Blog Hop #84

Shared at Gluten Free Friday #88