Cooking Steps

1. 

   Step1:Pour yogurt, tomato sauce, lemon peel, lemon juice, honey, garlic mud, sea salt, chili powder, cumin, coconut milk, black pepper and olive oil into a small bowl and mix well.

2. 

   Step2:After cutting off the neck, head and claws of the chicken with the poultry, use the kitchen paper juice to absorb the water on the surface of the chicken. Fold the tip of the chicken wing into the back of the chicken.

3. 

   Step3:Put the chicken into a dense bag. Pour in the roasted chicken sauce. Squeeze out the air and seal it. Knead the sauce evenly. Refrigerate it in the refrigerator and marinate for 30 minutes.

4. 

   Step4:Preheat the oven at 190 ℃ for more than 20 minutes. Turn on the fan. Wrap the baking tray with tin paper. Put in the onion, celery and carrot mixture. Pour in olive oil and mix well. Put in the whole chicken marinated. Pour in the chicken sauce. Bake for 50 minutes.

5. 

   Step5:Put the roasted vegetables into the pot. Stir fry until the water is dry. Add white wine. Heat until the wine evaporates. Add water. When it boils, cover and simmer for 3 minutes. Filter out the soup.

6. 

   Step6:Pour the soup into the food processor. Add 200g roasted vegetables and coriander stems and smash them together. Make a dipping sauce for the roast chicken. Add salt to adjust the taste. Pour into the bowl. Sprinkle with coriander leaves.