Asian chicken with coconut rice

This dish makes entertaining a breeze. A fresh salad is the perfect accompaniment.
 
recipes, chicken, Asian
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Recipe from: 06 July 2015
Preparation time: 40 min plus marinating time
Cooking time: 1h
 
 

Ingredients

 
  • 12
    chicken pieces
  • coriander leaves to serve
  • MARINADE:
  • 2
    chillies, seeded and chopped
  • 2
    cloves garlic, finely chopped
  • a handful of coriander leaves, finely chopped
  • juice and zest of 1 lime
  • 1
    knob ginger, peeled and grated
  • 50
    ml
    soya sauce
  • 15
    ml
    sesame oil
  • 15
    ml
    honey
  • COCONUT RICE:
  • 1
    onion, finely chopped
  • 30
    ml
    olive oil
  • 375
    ml
    basmati rice
  • 10
    ml
    salt
  • 250
    ml
    coconut milk
  • 350
    ml
    boiling water
Servings: Change Serving
 
 

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.

Text and image:
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