CHICKEN & RICE WITH COCONUT, GREEN CHILLIES, CORIANDER & LIME
1 Tbsp extra virgin olive oil
8 skin on bone in chicken thighs
1 large onion chopped
4 garlic cloves finely grated
3cm fresh root ginger, peeled and finely grated
2 tsp ground coriander
2 tsp ground cumin
2 green chillies halved, deseeded and finely chopped
200g butternut pumpkin peeled, deseeded and sliced (prepared weight)
100g cauliflower florets
225g basmati rice
25g coriander leaves chopped
Finely grated zest and juice of two limes
2 lime leaves
Sea salt and ground pepper
300ml coconut milk
400ml chicken stock
Preheat oven to 180C fan bake.
Heat the oil in a shallow casserole dish around 30cm in diameter and quickly fry the chicken thighs until they are a light golden colour. Remove and put on a plate.
Saute the onion in the pan until it's soft, pale and gold. Add the garlic, ginger the spices and chillies and cook for 2 minutes, then stir in the pumpkin and cauliflower. Tip in the rice, half the coriander, the lime zest, half the lime juice, the lime leaves and seasoning. Return the chicken to the pan skin side up, along with any juices that have run from it. Season the top of the chicken.
Heat the coconut milk and chicken stock in a saucepan until just under boiling. Pour this around the chicken thighs and put the pan into the oven, uncovered. Cook for 35 minutes. The chicken should be cooked through and the liquid should have been absorbed by the rice.
Squeeze the remaining lime juice over the top and scatter with the rest of the coriander. Serve with chutney and yoghurt.