Lime and coconut chicken

Fancy something a little different? Try this – um – inspired recipe I made up to use up the coconut milk.

Serves 3-4 people. For the chicken:

  • 6 chicken thighs
  • 1 lime
  • 1 large garlic clove
  • 2 tbsp desiccated coconut
  • 100g breadcrumbs
  • 1/4 tsp crushed and freshly-ground chillis
  • 1tsp cayenne pepper
  • 1 egg
  • 1/4 cup oil

Pre-heat the oven to 200°C and lightly coat a roasting pan with oil. Grate the peel of the lime and mix it with the spices and breadcrumbs. Finely chop the garlic clove and stir into the breadcrumb mix. Beat the egg and thoroughly coat the chicken thighs with it. Immediately cover the thighs with the breadcrumb mix on all sides and pat them lightly to ensure the breadcrumbs stick. Drizzle or spray with oil for the deep-fried effect. Bake for 30-45min.

For the rice:

  • 1 large garlic clove, finely chopped
  • 2 small onions, chopped
  • 1tsp oil
  • 1 cup long grain rice
  • 200g coconut milk
  • peel of 1 lime, grated
  • juice of 1 1/2 limes
  • 4 tbsp desiccated coconut
  • 1tbsp brown sugar

Fry the garlic clove and onion in the oil, then add the rice, stir and cover with water according to the instructions. Boil until the water has evaporated, then add the coconut milk. Simmer at low heat until the rice has reached a creamy consistency, then turn off the heat. Add the lime peel, lime juice, coconut and sugar and stir thoroughly. Leave to rest for about 15min before serving to allow the flavours to mix.

Serve with sweetcorn and a G&T with the extra 1/2 lime you should be left with.

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