Chicken Pot Roast

The one-pot cooking in a NuWave® oven is one of my favorite recipes now for a lazy easy weekend meal. This method is similar to French cooking called cassoulet, but much simpler. I am Asian, so I like to marinate my chicken with an Asian theme, which includes all Asian spices and coconut milk in the liquid. With this recipe, other root vegetables can be added depending on each cook’s taste. I like to use potato, carrot, and daikon for this dish. For me, I try to keep cooking as simple as possible, but still delicious enough to serve our families and guests, and I am happy to share a recipe today.

Ingredients:
1 whole chicken (4 lbs.)
Spices:
1 cup fresh cilantro
2 tbs fresh chopped lemongrass
1 tbs fresh chopped ginger
4 garlic cloves
2tsp chili flakes
1 tsp salt
1 tsp sugar
1/4 tsp black pepper
Vegetables:
1 lb. potato, peeled and cut into big chunks
3 carrots, peeled and cut into big chunks
1 piece of daikon, peeled and cut into big chunks
1 small onion, cut into wedges
Other ingredients:
Juice of 1 lemon
3 kiaffir lime leaves
2 cups water
1 can coconut milk

Directions:
Combine all the spices and blend well in a mini food processor.

Wash and rinse the chicken well. Pat the chicken dry with a paper towel. Use your fingers to loosen up the chicken skin all around.

 Apply 2/3 of the spice mixture under the chicken skin.

In a large cast-iron pot, heat 2 tbs coconut oil until hot. Brown the chicken on all sides ( this step is hard because the whole chicken is not easy to maneuver, you can skip it, but I like my chicken to have a brownish color).

Add the water to the pot. Cover and place in oven set to 350° for 2 hour , which depends on each individual oven. Remove the lid and add all the vegetables and coconut milk.

 Cover and put the pot back into oven to cook for an additional 30 minutes to one hour or until the vegetables are soft and tender.

You also can partly cook the vegetables in microwave for 5 minutes, then the cooking time will be shorter.
Remove the chicken and vegetables from the pot. Skim and discard most of the fat from the liquid.

 Adjust the seasoning again with the rest of the spice mixture. Add more sugar, if needed, for your taste.
Cut the chicken and serve on a plate with some broth.