Spiced Coconut Chicken with Coriander and Lime

Name: Spiced Coconut Chicken with Coriander and Lime
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 Onion, roughly chopped; 8 Skin On And Bone In Chicken Thighs; 2 Lime Leaves; 4 Garlic Cloves, grated to a purée; 100g Cauliflower, cut into florets; 250g Basmati Rice; 400ml Chicken Stock; 1 tbsp Vegetable Oil; 3cm Ginger, peeled and grated; 2 tsp Ground Cumin; 1 tsp Turmeric; 200g Fine Green Beans, trimmed; 2 Green Chillies, halved, deseeded and finely chopped; 200g Butternut Squash, peeled, deseeded and cut into slices (prepared weight); 10g Coriander, chopped; 2 Limes, zested and juiced; 400ml Coconut Milk; Maldon Salt, to taste

Poultry

Gluten Free

Dairy Free

4.3

20m prep time

80m total time

Easy level

18 ingredients

Spiced Coconut Chicken with Coriander and Lime recipe by Cherrypick

Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies. A classic from Diana Henry via BBC Good Food.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish.

Step 2

Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.

Step 3

Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice.

Step 4

When the dish is just about cooked, boil the green beans for 4-5 minutes to al dente, drain and season with a pinch of salt and pepper.

Step 5

Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top. Serve immediately with the green beans.

Ingredients
Based on 4 servings

1 Onion, roughly chopped 1 x Sainsbury's Onions Loose
8 Skin On And Bone In Chicken Thighs 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
2 Lime Leaves 1 x Sainsbury's Fresh Packed Lime Leaves x4
4 Garlic Cloves, grated to a purée 1 x Sainsbury's Garlic
100g Cauliflower, cut into florets 1 x Sainsbury's Cauliflower
250g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
400ml Chicken Stock 1 x Knorr 8x 28g Chicken Stock Pots
1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
3cm Ginger, peeled and grated 1 x Sainsbury's Root Ginger Loose
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 tsp Turmeric 1 x Sainsbury's Turmeric 48g
200g Fine Green Beans, trimmed 1 x Sainsbury's 200g Extra Fine Green Beans,Taste the Difference
2 Green Chillies, halved, deseeded and finely chopped 1 x Sainsbury's Finger Chillies 80g
200g Butternut Squash, peeled, deseeded and cut into slices (prepared weight) 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
10g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 Limes, zested and juiced 2 x Sainsbury's Limes x1
400ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g