Chicken in Coconut Milk

Rinse and dry chicken, then sprinkle liberally with salt and pepper & set aside while you prepare remaining ingredients.

Preheat the oven to 375° F.

Uou'll need a covered pot that will hold the chicken close, such as a Dutch Oven. Melt the butter over medium heat, then add the oil. Put in the chicken, breast side up and let it sizzle for about 30 seconds. Carefully flip the bird (unlike when you are stuck in traffic) & cook the other side, another 30 seconds.

Remove from the heat, put the chicken on a plate, and remove the fat in the pot.

Put your chicken back in the pot with the cinnamon stick, star anise, a handful chopped cilantro stems (about 1/2 cup), lemon, lemongrass, garlic and coconut milk and cook in the oven for 60-90 minutes depending on size.

Baste the sauce over the top of the bird every 20 minutes or so.

Remove chicken and put on a plate. Pull out cinnamon stick, and any other solids you do not want to serve with the chicken. Put sauce back on the stove, add the spinach and heat over medium flame just until wilted.

Carve chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

EAT!