Coconut butterflied chicken with tropical sauce

Coconut and chardonnay marry well.

Chicken

1	Chicken, size 16 (Main)
2 ½ Tbsp	Rice bran oil
1 pinch	Freshly ground black pepper, to taste
1 cup	Thick coconut cream

Tropical sauce

1 cup	Orange juice
1 Tbsp	Ginger, grated
1 cup	Pineapple, fresh, diced
2 Tbsp	Brown sugar
2 Tbsp	Soy sauce
2 Tbsp	Lemon juice
2 Tbsp	Water
1 Tbsp	Cornflour

Directions

1. Preheat the oven to 180C. Lightly oil a small roasting pan.
2. To butterfly the chicken, use a sharp knife with a strong blade and cut down one side of the backbone of the chicken — close to the bone. Flatten the chicken then cut down the other side of the backbone. Use this to make stock. You can also remove rib bones if you wish.
3. Place the butterflied chicken in the roasting pan rib-side down. Brush with oil and season. Coat with the coconut cream.
4. Roast for 1 hour or until tender and golden. Remove from the oven, cover with foil and rest for 5-10 minutes before carving
5. Meanwhile prepare the sauce. Place the orange juice and ginger in a medium saucepan and bring to the boil. Add the pineapple, brown sugar, soy sauce and lemon juice. Bring to the boil and simmer for 2-3 minutes. Combine the water and cornflour to make a paste. Stir into the sauce and cook, stirring, until thickened.
6. The chicken can be garnished with toasted coconut.

More roast meals from Jan

• Hoisin lamb rack
• Horseradish and bacon bolar
• Roasted kumara and artichoke loaf