Coconut Chicken Pilaf

Charmaine Lu -
  • 2 tbsp olive oil
  • 4 chicken legs
  • 2 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • Bunch of spring onions, chopped
  • 5cm knob of ginger, peeled and chopped
  • 400ml tin of coconut milk
  • 250g basmati rice, rinsed
  • 400g tin of black eyed beans, drained
  • 2 limes, grated zest and juice only
  • Chopped mint
  • Preheat the oven to 180C. Heat the oil in a large casserole and brown the chicken all over, then add the cinnamon, cardamom and most of the ginger and spring onions. Cook for 2 mins, then add all but 6 tbsp of the coconut milk to the pan with the rice, beans, lime zest and 150ml of water. Season well, and bring to a simmer. Pop the lid on and bake for 30 mins in the oven, or until the rice is tender and the chicken is cooked through.
  • Put the reserved coconut milk, ginger, lime juice and most of the mint in a small food processor and whizz to make a dressing. Season with salt and pepper. Serve the chicken and rice drizzled with the dressing, and with some more spring onion and mint scattered over the top.
30 mins
4 serving