Chilli Chicken Rundown with Lime Rice
Ingredients
2 red chillies, deseeded and chopped, plus extra to garnish, thinly sliced
5 garlic cloves, 3 crushed or grated, 2 finely chopped
20g ginger, grated
10g parsley, chopped, plus a handful, chopped, for the rice
10g coriander, chopped, plus a handful, chopped, for the rice, and extra to garnish
20 thyme sprigs, leaves picked
4 tbsp rapeseed oil
2 limes, 1 zested, both juiced, plus extra wedges to serve
8 bone-in chicken thighs, skinned
2 (400ml) tins coconut milk
1 scotch bonnet chilli, stem removed, left whole
2 shallots, finely chopped
200g cherry tomatoes, halved
1 (240g) pack baby spinach
300g basmati rice
0.5 coconut, grated, plus extra to finish (optional)
6 servings
Calories~842 kcal
Protein~42 g
Carbs~63 g
Fat~48 g
Fiber~6 g
Sugar~5 g
Total recipe
Calories~5,050 kcal
Protein~250 g
Carbs~375 g
Fat~285 g
Fiber~35 g
Sugar~30 g
Method
Step 1
To make the marinade, in a blender, blitz the chopped chillies, the crushed or grated garlic cloves, the ginger, 10g chopped parsley and coriander, half the thyme, the oil and half the lime juice until you have a coarse paste. Set aside 2 tbsp for the rundown; put the rest in a bowl. Add the chicken with a pinch of salt; toss to coat. Chill for 2 hrs or ideally overnight.
Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Heat a griddle or frying pan over a medium heat; sear the chicken for 10 mins, until golden. Transfer to a roasting tin and roast for 30 mins or until cooked through.
Step 3
For the rundown: put the coconut milk and scotch bonnet in a large saucepan over a medium heat and bring to the boil. Bubble for 20 mins until reduced by half (keep an eye on it). Add the shallots, finely chopped garlic, remaining thyme and tomatoes; reduce the heat and simmer for 15 mins more. Add the spinach, cover and leave to wilt. Stir in the reserved marinade and season with a pinch of salt.
Step 4
Cook the rice to pack instructions; stir through the remaining chopped parsley and coriander, the coconut (if using), the remaining lime juice and the zest.
Step 5
Serve the chicken with the rice and rundown sauce. Garnish with extra coriander, grated coconut (if using), sliced chilli and lime wedges.
Step 6
Recipe Tip:Allow at least 2 hrs extra time for marinating.
