There’s nothing more comforting than a roast chicken. You salt the skin to crisp it up, you stuff it with some aromatics, and you set it in the oven for an hour or so. It’s probably the easiest prep you can do for the amount of deliciousness you get. My go-to roast chicken is all about the classic continental flavors – citrus and herbs – but I got a little tired of the same-old same-old. I wanted something with brighter, contrasting flavors. I needed more oomph. I needed… gin

Did you ever cook something that required only HALF a can of coconut milk? Annoying. I can’t tell you how many times I’ve scrambled to figure out what to do with the other half of that can. Use it to frost a carrot cake? Uh, sure. Whip up a mini Thai curry? Been there, done that. This chicken is the perfect solution when you don’t feel like baking or simmering a stew. I have to say, when I first made this dish a few years ago, I did not purposefully set out to replicate the t