Local, pastured chicken roasted with raw coconut oil, lemongrass, onion, garlic, coriander and fermented soy..
Rinse and pat dry a 3-pound pastured chicken. Place in a large glass bowl.
Melt raw coconut oil over low heat. Transfer to the bowl of a food processor with cumin, coriander, garlic, onion, lemongrass, fermented soy, turmeric, paprika and fresh lime juice.
Pour mixture over chicken, taking care to coat all sides. Allow to sit 1 hour, turning occasionally.
Place chicken in a heavy skillet and roast in a 400 degree oven until the skin is crisp and brown and the juices run clear, about 50-60 minutes.
Pour the fat, oil and juices from the pan into a glass measuring cup and use that and some filtered water as the cooking liquid for the rice.
Add fresh ginger, minced lime leaves, cilantro and thinly sliced peppers to the rice during the last 5 minutes of cooking.