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Coconut lime chicken with coriander rice Recipe

Name: Coconut lime chicken with coriander rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
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

Tesco Real Food

This Thai-inspired chicken dish is the perfect meal for a delicious cosy night in

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

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.

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