Serves 5 – 6 people
Ingredients:
Chicken & Potato Gratin:
6 x chicken whole legs (Maryland’s)
3 Tbsp Thai-style green curry paste (more or less to taste)
vegetable oil
1.5kg potatoes – my preference is Agria, skins scrubbed, cut ¾ cm thick
1 white onion, thinly sliced
6 cloves of garlic, thinly sliced
½ x 400ml can of coconut milk (freeze the rest for another time)
2 Tbsp desiccated coconut, toasted till golden
Flaky sea salt and freshly ground black pepper
Salsa:
1 medium red onion, thinly sliced
1 juicy lime, zest, and juice
2 Tbsp lemon juice
½ bunch parsley, including stalks
½ bunch coriander, including stalks
15 mint leaves
Method:
1. Heat your oven to 190 °c / 180 °c fan forced. Place the rack in the upper half. Pat the chicken skin dry with paper towels. With the flesh side facing up, use a small sharp knife to make 8 shallow cuts around the thigh bone (to help the curry paste get in). Rub half the paste into the flesh and try not to get any on the skin. Turn the chicken over, brush 1 tsp oil over the skin, and sprinkle with salt. Cover and refrigerate for 1-12 hours.
2. Boil the sliced potatoes in salted water until just done – don’t overcook them. Drain into a colander.
3. While they’re cooking, make the herb salsa. Combine the red onion with the lime juice, zest, lemon juice, and ¼ tsp salt. Let sit for 20 minutes. Roughly chop the parsley, coriander, and mint, then mix with the onion and citrus.
4. Heat an ovenproof pan. Add 1 tsp oil, swirl it around, and then sit the legs in, skin side facing down (You may need to do two batches). Fry for 6–8 minutes without moving to avoid tearing the skin. Turn and cook the other side for 2 minutes. Transfer to a clean plate.
5. Scrape any stuck bits from the pan. Add the onion, garlic, and ½ tsp salt. Add a little more oil if needed. Fry until they soften and caramelise, stirring from time to time to stop them from sticking. Add the remaining curry paste, coconut milk, and ½ tsp salt and bring to a boil, cook for 1 minute. Remove from heat. Using a slotted spoon, lift out half the onion mixture and set aside.
6. Arrange half the potatoes neatly around the pan, seasoning with black pepper. Top with the reserved onions, then layer on the remaining potatoes, pressing down gently.
7. Sit the chicken legs on top, skin side up. Season with salt and drizzle over any collected juices. Roast for 40 – 45 minutes, or until the chicken is cooked through. To check, insert a sharp knife into the thickest part of the thigh near the bone—the juices should run clear.
8. To serve, scatter the desiccated coconut over the chicken and potatoes and spoon on the herb salsa.
