BAKED CHICKEN RICE PILAF WITH CARROTS, COCONUT, LEMONGRASS AND LIMES
Full-flavoured and colourful, this easy all-in-one baked chicken is bound to become a favourite. Adjust the sambal oelek for your level of spiciness. All it needs is a side of greens alongside for a complete meal.
BAKED CHICKEN RICE PILAF WITH CARROTS, COCONUT, LEMONGRASS AND LIMES
Full-flavoured and colourful, this easy all-in-one baked chicken is bound to become a favourite. Adjust the sambal oelek for your level of spiciness. All it needs is a side of greens alongside for a complete meal.
Heat the oil in a wide oven-proof casserole dish. Brown the chicken pieces all over until golden, then remove and set aside. Drain off and discard most of the cooking fat, leaving around 1 Tbsp in the pan.
Add the onions and carrots and fry for a few minutes to soften, then add the garlic, ginger, turmeric, chopped coriander stems and sambal oelek. Fry for a minute then and add the rice and toast gently.
Add the coconut milk, chicken stock and salt and bring up to a simmer. Add the lemongrass stalks, kaffir lime, half the coriander leaves and the lime zest. Nestle in the chicken pieces cover and bake for 40 minutes.
Drizzle over the lime juice, then serves with the remaining coriander, peanuts and chilli.
Cooks note: Transform any leftovers from this recipe into Chicken Filo Pies for a quick, easy and satisfying meal later in the week
