This simple, no-fuss chicken dish is sure to be a unique addition to your Sri Lankan chicken recipes repertoire. Loaded with vegetables, deliciously crispy and succulent, this one-pot chicken recipes in Sri Lanka can be whipped up as a crowd-pleasing dinner option.
● 100g butter
● 1 whole large chicken, roughly about 2kg
● 15 large potatoes, cleaned and halved
● 1 spring of thyme
● 6 white peppercorns
● 3 bay leaves
● 250g carrots, halved lengthwise with the tops cut off
● 200g small turnips, peeled and halved
● 150g podded peas
● 150g podded and peeled broad beans
● 8 spring onions, cut into 2cm lengths with the tops and tails cut off
● 8 asparagus spears, trimmed
● A handful of small parsley leaves, chopped
● A small sprig of tarragon, leaves picked
● 1 lemon, cut into wedges for serving
– Begin by melting the butter in a small pan. Discard the milky liquid and what will remain is the golden fat – this the clarified butter. Pour this into a bowl and set aside.
– Heat the oven to 150/130C, fan/gas.
– Move on to placing the whole chicken in a large, flame-proof casserole dish with the breast side facing upwards.
– Next, arrange the halved potatoes around the chicken. Pour over a litre of water and add the sprig of thyme, peppercorns and bay leaves. Drizzle over the clarified butter and season everything with sea salt according to taste.
– Transfer the casserole dish to the stove and let it heat until the liquid starts to simmer.
– Remove the dish from the fire, cover it and cook in the oven for an hour and 15 minutes.
– Then, take the dish out and quickly add the carrots and turnips. Place the lid back on and return the dish to the oven for another 35 minutes.
– After 35 minutes, take the dish out from the oven and scatter the peas, broad beans, spring onions and asparagus around the chicken, submerging them well in the liquid. Cover the dish and return to the oven for a further 10-15 minutes or until the vegetables are just cooked.
– Remove the casserole dish from the oven and leave to stand for about 5 minutes. Then, carefully lift the chicken up from the broth onto a board. If you prefer to crisp up the skin, carefully use a blowtorch on it.
– Stir the tarragon and parsley through the broth.
– Serve the chicken with the vegetables and broth with the lemon wedges for squeezing over.