1 whole chicken - 1-1.5 kg (2.2-3.5lb.)
  4 tablespoons coconut oil, divided
  1 tablespoon very finely chopped lemongrass
  1 teaspoon fine sea salt
  1 teaspoon finely minced ginger
  1 - 400 ml can unsweetened coconut milk (about 2 cups)
  2 lime leaves
  Zest from 1 lime
  1 Thai red chili
  5 garlic cloves, crushed
  5 thin slices of ginger
  7-8 stems of cilantro
  ½ cup chopped Thai basil

INSTRUCTIONS

1. Preheat the oven to 325 degrees.
2. Melt the coconut oil on medium high heat in an ovenproof pot just a little larger than your chicken.
3. Combine the lemongrass sea salt and ginger in a small bowl. Pour in 1 tablespoon of the melted coconut oil and mix together well.
4. If the chicken is tied, remove the string. Using your hands carefully separate the skin from the meat. Spread the sea salt rub under the skin. Be careful not to get it on the skin as the lemongrass and ginger will burn when you're browning the chicken.
5. Place the chicken in the pot and brown it on all sides. Use a pair of tongs with one end inserted into the chicken to easily turn the chicken around in the pot.
6. Once the chicken is browned on all sides (about 10 minutes) remove it from the pot. Pour out most of the coconut oil then add the coconut milk, lime leaves, lime zest, chili, garlic, ginger and cilantro. Put the chicken back in the pot, breast side up, cover the pot and put it in the preheated oven.
7. Braise the chicken for 2 hours, or until it is falling off the bone and very tender.

To serve:

Separate the meat from the bones and serve with the Thai basil over top and the cooking liquid (with the cilantro, etc. removed) on the side as a sauce. You may, if you'd like, reduce the sauce a little by boiling it for a few minutes before you serve it.