Asian chicken with coconut rice

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8 servings Prep: 40 mins, Cooking: 1 hr
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This dish makes entertaining a breeze. A fresh salad is the perfect accompaniment.

By Food24 July 06 2015
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Ingredients (15)

12 chicken — pieces
fresh coriander — to serve
MARINADE:
2 fresh chillies — deseeded and chopped
2 garlic — cloves, finely chopped
fresh coriander — finely chopped
lime — zest and juice
1 fresh ginger — peeled and grated
50 ml soy sauce
15 ml sesame oil
15 ml honey
COCONUT RICE:
1 onion — finely chopped
375 ml rice — basmati
10 ml salt
250 ml coconut milk
350 ml water — boiled
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Method:

Marinate the chicken

Mix together all the marinade ingredients, add the chicken to this and refrigerate overnight.

Preheat the oven to 180°C.

Place the chicken and marinade in a deep oven dish and bake for 45 minutes to 1 hour until golden brown and cooked. Baste the chicken occasionally with the pan juices.

For the rice

Fry the onion slowly in the oil until glossy. Add the rice and stir until all the grains are coated with oil. Add the salt, coconut milk and boiling water and bring to the boil. Cover with a lid and simmer over medium heat until the rice is cooked and all the liquid is absorbed (about 15 minutes).

Remove the saucepan from the heat and let it stand for 5 minutes. Loosen the grains with a fork and place the rice on a serving platter. Spoon the chicken on top, sprinkle with fresh coriander leaves and serve.

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