LYNTON'S PULL APART CHICKEN
PREPARATION: 30min ~ COOK: 3 hrs ~ READY IN: 3hrs 30min
1 kg chicken thighs, skin off
2 tbsp vegetable oil
1 1/2 tsp salt
80 mL curry paste
2 gloves of garlic,
Handful of coriander roots
2 gloves of ginger
150 g cashews, roasted and finely chopped
190 mL chicken stock
3 tbsp coconut cream
1 lime, juiced
1/2 cup fresh coriander
2 long red chillies, thinly sliced
- Preheat oven to 150 degrees celsius. Heat a heavy based casserole dish, which has a lid over a high heat. Season the chicken thighs with oil and salt, seal the chicken in batches. Do not overcrowd the casserole dish and allow the dish to heat up after each batch.
- Blitz the curry paste, shallots, garlic, coriander roots and ginger together in a food processor until combined. Place all the chicken back into the casserole dish with the curry paste and cashews, cook for 3-4 minutes to release aromas. Add the chicken stock and cover the dish and bake in the oven for 2 1⁄2 hours until chicken falls apart. Remove the dish from the oven and add coconut cream. Increase oven to 190 degrees and cook for a further 30 minutes.
- Serve with rice, chilli, and coriander.