4green onions, chopped 1 inch pieces (white and green parts)
1cupdiced pineapple(or 8oz can, drained)
1/4cupcilantro leaves, chopped
Instructions
Preheat oven to 375°F. Completely rinse chicken under cold water and pat dry with paper towels. Sprinkle the chicken all over with kosher salt and black pepper.
Heat oil in a heavy based oven-proof pot (See Note 1) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add 2 cans of the coconut milk, cinnamon stick, sage, lemon grass, lemon zest, garlic cloves and bake, covered, for 90 minutes.
Remove lid and baste chicken with juices. Leave uncovered and bake for another 35 minutes.
Remove from oven. Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Shred chicken and set aside. Discard skin and bones.
Bring coconut cooking liquid to a boil and whisk in the flour. Simmer for 5 minutes until thickened, whisking to avoid any lumps. Slowly add the other can of coconut milk, chicken stock and stir to combine.
Add the chili paste, chopped carrots and green onions. Turn to low, cover and simmer 15 minutes.
Add shredded chicken, pineapple and cilantro to the soup stock. Stir and cook for 5 minutes, uncovered. Serve immediately.
Notes
I use a Le Creuset Dutch oven that is OK for stove top and the oven. If you don't have an oven-proof skillet or pan to brown the chicken in, be sure to transfer to a casserole dish or Dutch oven after browning the chicken large enough to hold the chicken and other ingredients for the oven to bake. Note: As a general rule, the cooking time is 20 minutes per pound of meat plus an additional 15 minutes at 375ºF. Chicken weights vary, and I used a 5 1/2 lb chicken.
I use a vegetable peeler to cut large strips of the lemon rind, being careful not to get any of the white pith that is super bitter. Feel free to use zester if you like.