Zesty Lime & Coconut Chicken
with Jasmine Rice
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
In a cacophony of green this zesty chicken comes alive. Fragrant Jasmine rice and emerald broccoli lays the stage for a lively Thai-style marinade of rich coconut milk, garlic, lime and coriander. Don’t be afraid to scrape every skerrick of this green potion onto your plate - it’s worth it!
Ingredients
1 bunch
coriander
1 clove
garlic
1
lime
1.5 tin
coconut milk
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Free Range Chicken Thighs
1 head
broccoli
1
zucchini
Not included in your delivery
2 tsp
fish sauce
(Contains: Fish;)
6 cup
water
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, pick and finely chop the coriander leaves. Peel and crush the garlic, zest and juice the lime, and rinse the Jasmine rice well. Dice the chicken thighs into 2 cm pieces, chop the broccoli into florets and finely dice the zucchini.
In a small food processor, process the coriander, garlic, lime zest and lime juice, fish sauce and the coconut milk until it forms a loose green paste. Tip: if you don’t have a small food processor you can use a blender or mortar and pestle to bash your dry ingredients until a paste forms, then add the coconut milk.
Place the Jasmine rice and water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs to the pan and cook for 3-4 minutes, or until slightly golden. Pour in the lime and coconut sauce and cook for 10 minutes, or until cooked through. Throw in the chopped broccoli and zucchini and simmer for 5 minutes, or until tender and soft. Season with salt and pepper.
To serve, divide the Jasmine rice between plates and top with the lime chicken and vegetables. Enjoy!
