Pot-roast chicken in Thai curry sauce with citrussy jasmine rice

Method

1. To make the spice paste, separate the coriander stalks from the leaves and set the leaves aside to add to the sauce later on. Put the stalks in a food processor with the rest of the paste ingredients and blend until smooth. Set aside.
2. Heat the oven to 220°C/200°C fan/gas 7. For the curry sauce, heat the 2 tbsp coconut oil over a medium heat – use a large, deep, flameproof casserole that will comfortably hold the chicken. Add the onions and fry gently for 5 minutes or until lightly coloured and beginning to soften.
3. Add the spice paste to the casserole and gently fry for 1-2 minutes. Add the lime juice, fish sauce, salt, coconut milk and chicken stock. Bring to a simmer, then taste and season if necessary.
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4. Lightly rub a little coconut oil over the chicken skin and season with salt and pepper. Carefully place the chicken in the casserole dish, then transfer to the oven (uncovered) and cook for 1 hour 15 minutes. After 15 minutes, turn down the oven to 180°C/160°C fan/gas 4.
5. At the end of the cooking time, check the chicken is fully cooked: push a skewer into the thickest part of the thigh – if the juices run clear, it’s ready. If not, return to the oven for another 10 minutes. Sprinkle the reserved coriander leaves over the sauce, then set the casserole aside, uncovered, so the chicken can rest while you prepare the rice.
6. Put the rice in a medium pan and pour over 500ml boiling water. Simmer for 13-15 minutes until tender and all the water has been absorbed. Stir through the lime juice, spring onions and extra coriander leaves. Add salt if you think it needs it (remember the curry is salty). Serve with the curry sauce and lime wedges for squeezing over.