Caribbean Coconut Chicken

1. Preheat oven to 375°F. Mix together the spice blend and set aide.
2. Season the chicken with half the spice blend.
3. Heat oil in a heavy based oven-proof pot (See Note 1) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
4. Carefully remove chicken and set aside on a plate. Pour the out the excess fat and discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot.
5. Using a vegetable peeler, cut 6-8 strips (from stem to bottom) from each citrus (save fruit for other use). Pour coconut milk over chicken. Sprinkle remaining spice blend, lemon, orange peel and garlic cloves on and around chicken. Bake covered for 90 minutes.
6. Remove lid and baste chicken with juices. Leave uncovered and bake for another 35 minutes.
7. Let stand for 10 minutes before removing the chicken. Remove and discard citrus peels from sauce. Carefully cut into pieces or completely shred meat. Serve chicken with the sauce on the side with steamed rice and vegetables of choice.

Instant Pot Method

1. Season the chicken with half the spice blend.
2. Heat oil on Sauté setting and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
3. Remove chicken with tongs and add trivet to Instant Pot. Place whole chicken on trivet and pour coconut milk over chicken.
4. Using a vegetable peeler, cut 6-8 strips (from stem to bottom) from each citrus (save fruit for other use). Sprinkle remaining spice blend, lemon and orange peel and garlic cloves on and around chicken.
5. Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound. Allow pressure to naturally release for at least 10 minutes.
6. Carefully lift chicken out of Instant Pot using trivet handles and discard citrus peels. Press the Sauté setting and cook for 10 minutes uncovered to reduce sauce. Serve with shredded chicken.
7. ***If you're looking for crispy skin on chicken, it isn't possible in the Instant Pot, but it's possible under an oven broiler! Using the trivet handles, remove chicken from Instant Pot and transfer to a baking sheet lined with foil. Place under broiler for 2-4 minutes, watching closely so as not to burn.