Spiced Coconut Chicken With Coriander Lime Recipes

SPICED COCONUT CHICKEN WITH CORIANDER & LIME

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
• Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.

SPICY CHICKEN WITH COCONUT LIME SAUCE

Steps:

• In a large, nonstick frypan, place oil over medium-high heat.
• Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
• To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
• Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
• Remove and discard the peppers.
• To serve, place rice in serving platter and then top with chicken mixture.
• Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

THAI-SPICED CORIANDER CHICKEN

Steps:

• Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
• Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
• Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
• Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
• Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.