Freerange chicken baked with coconut & spice

This great flavour chicken dish, can be prepared ahead and reheated when you are ready to eat, cooked a day or two ahead and the flavours will be even better.

Serves 4

1.5kg freerange chicken, cut into 8 pieces

Salt, black pepper and olive oil

Coconut & spice sauce

2 tablespoons olive oil

2 red onions, chopped

2/3 cloves garlic, chopped

thumb size piece ginger, chopped

2 tablespoons curry paste

1 tablespoon sugar

juice of 1 lime

400ml can coconut milk

Sea salt and black pepper

1 tablespoon coriander, chopped

1 red chilli, chopped

Set oven 180c gas 4

Season the chicken well with salt, black pepper and olive oil, heat a baking/flameproof dish and brown the chicken well, transfer the chicken to a plate while you make the sauce, add more oil to the dish and sauté the onion, garlic and ginger together for about 5/6 minutes, then stir in the curry paste and cook for another 2 minutes, add in the sugar, mix well and allow the sugar to caramelise but be careful don’t let the mixture burn, add in the lime juice and the coconut milk, half fill the can with water and add to the pan, stir well, season and bring to a simmer, add back the chicken pieces, cover and place in the preset oven for about 40 minutes or until full cooked, check with a probe 75c. Taste for seasoning.  Garnish with chopped coriander and chilli just before serving.