This is sort of what you'd get if a coconut chutney and a chicken traybake had a baby. It’s deceptively simple to make and incredibly delicious.
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Serves
4
Bone-In Skin-On Chicken Thigh
Cooked Rice
For the Sauce:
Jalapeño
Garlic Clove
Ginger
Shallot
Ground Coriander
Ground Cumin
Coriander
Lime
Coconut Milk
Chicken Stock
For Garnish:
Desiccated Coconut
Lime
Jalapeño
Salt
Serves
4
Bone-In Skin-On Chicken Thigh
Cooked Rice
For the Sauce:
Jalapeño
Garlic Clove
Ginger
Shallot
Ground Coriander
Ground Cumin
Coriander
Lime
Coconut Milk
Chicken Stock
For Garnish:
Desiccated Coconut
Lime
Jalapeño
Salt
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Step 1.
Heat the oven to 220°C. Season the chicken thighs with salt.
Step 2.
Heat a large frying pan over medium heat (no oil). Add the desiccated coconut and cook, stirring constantly until golden and toasted, 2-4 mins. Tip onto a plate.
Step 3.
Put the chicken thighs into the empty pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to a baking tray.
Step 4.
Blend the sauce ingredients together until smooth. Taste and season with salt and pepper, if needed. Pour into the baking tray and transfer the chicken into the oven until cooked through, 30-40 mins.
Step 5.
Meanwhile, reheat the rice. Thinly slice the remaining jalapeño and cut the lime into wedges.
Step 6.
Once the chicken is cooked, serve the rice into bowls. Ladle in the sauce and top with the chicken. Finish with a sprinkling of the toasted coconut, jalapeño and a wedge of lime.
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