Coconut lime chicken with coriander rice recipe
This Thai-inspired chicken dish is the perfect meal for a delicious cosy night in. Marinated in exotic coconut and lime and served alongside a fragrant coriander rice, it's sure to impress.
See method- Serves 4
- 10 mins to prepare, 50 mins to cook, plus marinating
- 551 calories / serving
- Freezable
Ingredients
- 4 chicken legs
- 2.5cm (1in) piece fresh ginger, roughly chopped
- 1 tbsp fish sauce
- 250ml (8fl oz) light coconut milk
- 2 garlic cloves
- 1/2 x 31g pack fresh coriander
- 2 tbsp soft brown sugar
- 2 limes, zested and quartered
- 200g basmati rice, to serve
Each serving contains
- Energy
- 2290kJ 551.0kcal
- Fat
- 28g
- Saturates
- 14g
- Salt
- 0.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 50.3gProtein 27.2gFibre 1.2g
Method
- Arrange the chicken in a baking dish and set aside. In a food processor, whizz the ginger, fish sauce, coconut milk, garlic, half the coriander, sugar and lime zest to a fine paste. Tip the coconut mixture over the chicken, turn to coat, cover and marinate for at least 20 minutes, or chill overnight.
- Preheat the oven to gas 6, 200°C, fan 180°C. Bake the chicken for 50 minutes, or until cooked through and the juices run clear.
- Meanwhile, put the rice in a small pan and cover with water. Cover, bring to the boil, then reduce the heat and simmer for 6 minutes, or until cooked. Drain and stir through the remaining coriander. Serve with the chicken and lime wedges for squeezing over.
- See more Chicken recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
