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Coconut lime chicken with coriander rice recipe

57 ratings

This Thai-inspired chicken dish is the perfect meal for a delicious cosy night in. Marinated in exotic coconut and lime and served alongside a fragrant coriander rice, it's sure to impress. See method

Serves 4
10 mins to prepare, 50 mins to cook, plus marinating
551 calories / serving
Freezable

Ingredients

4 chicken legs
2.5cm (1in) piece fresh ginger, roughly chopped
1 tbsp fish sauce
250ml (8fl oz) light coconut milk
2 garlic cloves
1/2 x 31g pack fresh coriander
2 tbsp soft brown sugar
2 limes, zested and quartered
200g basmati rice, to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2290kj
551kcal 28%
Fat
28g 39%
Saturates
14g 72%
Sugars
8g 9%
Salt
0.6g 9%

of the reference intake
Carbohydrate 50.3g Protein 27.2g Fibre 1.2g

Method

Arrange the chicken in a baking dish and set aside. In a food processor, whizz the ginger, fish sauce, coconut milk, garlic, half the coriander, sugar and lime zest to a fine paste. Tip the coconut mixture over the chicken, turn to coat, cover and marinate for at least 20 minutes, or chill overnight.
Preheat the oven to gas 6, 200°C, fan 180°C. Bake the chicken for 50 minutes, or until cooked through and the juices run clear.
Meanwhile, put the rice in a small pan and cover with water. Cover, bring to the boil, then reduce the heat and simmer for 6 minutes, or until cooked. Drain and stir through the remaining coriander. Serve with the chicken and lime wedges for squeezing over.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.