Lemon Coconut Chicken Rice

Tender pieces of chicken marinated in Indian spices and slowly poached in coconut milk and basmati rice, topped with fresh lemon. Served hot with a scattering of roughly chopped coriander or parsley leaves. With the addition of coconut milk this delightful one pan meal could be described as Malaysian in origin.

20 minutes

40 minutes

180ºC

Ingredients

4 large chicken thighs

- roughly cut into bite size pieces
2 tbsp coconut oil

- or rapeseed
1 tsp chilli powder
1 tsp cumin
1 tsp mild curry powder

- any commercial brand
2 large beefsteak tomatoes

- cut into thick chunks, skin on
2 red onions

- thinly sliced
5 cloves garlic

- finely chopped
Large finger of fresh ginger

- peeled, thinly sliced and finely cut into matchsticks
Rice
300g Basmati rice

- washed
400ml coconut milk
2 whole star anise
1 cinnamon stick
200ml chicken stock
1-2 lemons

- thinly sliced
Garnish
Bunch of fresh coriander or parsley

- roughly chopped

Instructions

Prepare chicken thighs:
01 Place pieces of chicken thigh into a bowl. Season the chicken thighs with chilli powder, cumin and curry powder. Let it sit for say 30 minutes for flavours to infuse.
Assemble to cook:
02 Heat coconut oil in a large ovenproof pan. Add chicken and cook for 8 minutes or so, remove and set aside. Using the same pan add onions and cook for a minute or two. Add star anise, cinnamon, garlic, ginger, cherry tomatoes and finally the rice. Pour in chicken stock, coconut milk, mix well. Now add chicken to the pan and cover the top with slices of lemon.
Bake:
03 Place in the oven and cook 40 minutes or so until all is well cooked and the rice soft.
Serve:
04 Take the hot pan to the table garnished with roughly chopped fresh coriander or parsley. Best enjoyed hot and served immediately.