Coconut, Lime, and Coriander Chicken
Coconut, Lime, and Coriander Chicken



  • 1 tbsp veg oil
  • 8 whole chicken thighs
  • 1 chopped onion
  • 4 grated garlic cloves
  • 3cm piece of ginger, grated
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 2 chopped green chillies
  • 200g butternut squash slices
  • 100g cauliflower florets
  • 2 limes, zest and juice
  • 250g basmati rice
  • 10g coriander leaves, chopped
  • 2 lime leaves
  • 300ml coconut milk
  • 400ml hot chicken stock
  • 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

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