Coconut Chili Chicken

About six chicken breasts, whole
1 red onion
garlic cloves to taste!
2 stalks fresh lemon grass
as many green chillis (seeded) as you can cope with! (also some to marinate with)
Handful fresh coriander
Handful fresh parsley
2 cups of coconut milk
1/3 cup of vegetable oil

Pour coconut milk into a shallow dish and finely chop a few chillis and two of the garlic cloves and add to milk. Marinate chicken breasts for about an hour beforehand. Preheat the oven to gas mark 5. Peel the red onion and chop. Peel and lightly crush the other two garlic cloves. Trim the lemon grass, get rid of outer leaves, and roughly chop the stems. Put the red onion, garlic, lemon grass, coriander, parsley and half the oil in a food processor and puree. Put the rest of the oil in a pan or shallow flameproof casserole - it should be large enough to hold all the chicken pieces touching the bottom so they cook evenly, covered in the sauce.

Heat oil. Add the chicken pieces, skin-side down, and cook them for 3 to 4 minutes, turning once or twice. Pour in the coconut milk and puree mix and bring to the boil. Cover the pan and cook in the preheated oven for 40 to 50 minutes, until the chicken pieces are tender. Once cooked, season and serve with steamed spinach leaves, green beans and crushed new potatoes.

Eat, as I did, with large glass of Aqua Libra and three dogs dribbling all over my feet.