Switch to Afrikaans

Thai chicken & coriander coconut rice

FavoriteLoadingAdd to My Recipe Book

Recipe Ingredients

  • 1kg chicken thighs and drumsticks
  • 1 tbsp sunflower oil
  • 3 tbsp sweet-chilli sauce
  • 1 tsp fish sauce
  • 2,5cm fresh ginger, peeled and grated
  • 1 garlic clove, crushed
  • zest and juice of 1 lime
  • 250g long-grain rice, washed 4 tbsp desiccated coconut
  • small handful of fresh coriander, chopped

Recipe Directions

  1. Preheat oven to 200°C. Put the chicken pieces in a roasting tin just large enough to hold them in a single layer. Add the oil, chilli sauce, fish sauce, ginger and garlic, and lime zest and juice. Stir together. (Using your hands is easiest.) Turn the chicken pieces skin-side up and cook for 30 minutes or until cooked through.
  2. When the chicken has 15 minutes left in the oven, cook the rice according to the instructions, adding the desiccated coconut after 5 minutes.
  3. Stir the coriander through the finished cooked rice and serve with the chicken, drizzled with pan juices.

EACH SERVING 3 245kJ, 41g fat (16g saturated), 59g carbohydrate (4g total sugars).


Tip: Put chicken and marinade ingredients into a large sandwich bag and massage well. Chill for up to a day. Tip into a roasting tin and complete recipe to serve.

Tip: Cool any leftover rice quickly by spreading over a tray. Cover and chill. Use within two days, reheating until piping hot in a pan with a splash of water.

Each Serving:

Like this?
to our Free Good Housekeeping Newsletter