Coconut, Lime, and Coriander Chicken

Preheat the oven to 200C. Heat the oil in a casserole dish, and colour the chicken thighs all over before removing and setting aside. Add the onion to soften, then tip in the garlic, spices, and chillies to fry for another 2 mins. Stir in the squash, cauliflower, half the coriander, the lime zest, half the juice, the lime leaves, rice, and some salt and pepper. Return the chicken to the pan skin-side up, and season again.
Pour the hot stock and coconut milk into the casserole, and place the lot in the oven - uncovered - to cook for 40 mins. When the rice has absorbed the liquid, squeeze over the remaining lime juice and scatter with more coriander. Serve hot.

1 hr

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box