If you haven’t seen the terribly British cult hit film “Withnail and I” – I highly recommend a watch, it makes me laugh every time. There is a particular scene where a chicken is roasted upright on a boot in a traditional wood burning stove and this recipe always reminds me of that “reveal” moment. I should say that I got the idea for this recipe from the well-known DJ BBQ team who love the slow cook BBQ methods. They do a recipe with a coke can half filled with Coca Cola – and while I am sure it is very tasty indeed, as you probably know by now, I am not a big fan of sugar or Coca Cola. So taking the principal of the can (with liquid) and the inner steaming method it produces, here is a twist on the traditional Sunday roast “Withnail & I…Pina colada style.”
This is perfect for the summer BBQ but it tastes so good, it should not be limited to the outside summer fair in my opinion. It is just as easy to do in the oven.
Pre-heat the oven to 180C and later lowered to 150C
1 can of organic Coconut Milk (Organic is better – no added nasties)
1 small tin of Pineapple (natural juice) drain the juice & put aside for later and chop the pineapple into bite-size chunks
3-4 cloves of Garlic – you can leave the skin on or peel whatever you prefer.
1 shot of dark rum (you can leave the alcohol out if you prefer)
juice & zest of 1 Lime
2 tsp of Cinnamon
1 tbsp of Paprika
1 tsp Cayenne Pepper
pinch of Himalayan salt
1 medium size free range (organic if poss) Chicken
1) Peel the label off the can completely. Pour half the coconut milk out. I use the left over Coconut milk to make my Quinoa or Chia seed breakfast with berries. NB (Chia seed needs to be mixed with water to make a gel like consistency before adding the coconut milk)
2) To the half filled coconut milk can, add the pineapple, garlic and the shot of rum. Don’t be alarmed if it looks like it has curdled, it sorts itself out in the roasting!
3) Pour the lime juice & pineapple juice over the chicken and rub in the cayenne, paprika, cinnamon, salt, pepper and lime zest.
4) Cut any string off the chicken and you might need to make one or two small slits around its cavity so that you can sit the chicken over the can. You will need to put the can with the chicken, on a large roasting tray – with a lip to catch the juices.
5) Start the chicken off in the oven at the pre-heated oven temperature for 20 minutes to start getting a bit of colour on the skin. Take the chicken out, then turn the temp down to 150C and wrap the chicken in foil then pop it back in the oven (for BBQ cooking put the lid on the BBQ) for about 1.5-2 hrs (might need to adjust the time depending on the size of your bird: Toptip: the longer the cook the lower the temp).
Once cooked (juices running clear) give the chicken a rest for at least 3o mins (leave the foil loosely on for this.) It should really fall off the bone and be really tender.I like to serve this dish with some roasted Peppers, Aubergine and red onions in the summer but for a more wintry feel it is great with sautéed Kale, roasted new potatoes or a bed of brown rice or Quinoa. There should be a natural “Pina Colada” style gravy left in the can. Delish! 🙂