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.Text and image: HomeTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
Apartments / FlatsR 8 900 000
HousesR 2 500 000
HousesR 3 400 000