coconut and lime roasted chicken

It’s roast chicken with a cheeky Asian twist.
There are a lot of ingredients but don’t be put off as it’s easy to stuff a chicken. And your face eating it.
Thank you Donna Hay.

You need for one roast for about 4 fashionista :

⅓ cup (65g) long grain rice
1 cup (250ml) water
1 stalk lemongrass, white part only, finely chopped
2cm piece (10g) fresh ginger, peeled and chopped
2 cloves garlic
2 coriander (cilantro) roots, chopped
2 kaffir lime leaves, stems removed and chopped
¾ cup (60g) shredded coconut, toasted
1 x 1.6kg whole chicken
2 cups (500ml) water, extra
¼ cup (60ml) fish sauce
¼ cup (45g) brown sugar
¼ cup (60ml) lime juice
1 bunch garlic chives, blanched, to serve
baby shiso and micro mint leaves, to serve (optional)

• Pour a wine . Guzzle.
• Preheat oven to 180°C (350°F).
• Place the rice and water in a small saucepan over medium heat and cook for 10 minutes, or until the rice is tender.
• While the rice is cooking, place the lemongrass, ginger, garlic, coriander and kaffir lime leaves in a small food processor and process until finely chopped.
• Place the cooked rice and lemongrass mixture in a medium bowl with the coconut and mix to combine.
• Spoon the rice mixture into the cavity of the chicken and secure the legs with kitchen string.
• Pour the extra water, fish sauce and brown sugar into a roasting pan and stir to dissolve the sugar.
• Place the chicken, breast-side down, in the pan and roast for 40 minutes, basting with the pan juices every 15 minutes.
• Turn the chicken and roast for a further 40 minutes, basting every 15 minutes, until the chicken is cooked through.
• Pour the lime juice over the chicken and serve with the garlic chives, pan juices and micro herbs.
• Delicious !