- 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
- 50ml - soya sauce
- 15ml - sesame oil
- 15ml - honey
- - COCONUT RICE:
- 1 - onion, finely chopped
- 30ml - olive oil
- 375ml - basmati rice
- 10ml - salt
- 250ml - coconut milk
- 350ml - boiling water
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.