Ingredients
2000g chicken whole, jointed into 8 pieces
1 taste salt and black pepper
2 tbsps sunflower oil
3 garlic cloves, chopped
3 lemongrass, chopped
1 coconut milk, tin of
3 handfuls baby spinach
CORIANDER SALSA
3 shallots, finely chopped
3 red chilli, finely chopped
2 tbsps coriander, fresh and chopped
1 lime, juice and rind of
1 tbsp honey
1 tbsp sunflower oil
1 taste salt and black pepper
Overview
Assemble the ingredients and cook in the oven – giving you time to take a walk or clear the emails! This dish is very good served with a bowl of boiled rice. And here’s a handy tip: to make your lime juicier, pop it into the microwave for 5 seconds.
Method
- Set oven gas mark 4/ 180c
- Season the chicken, heat the oil in a large flameproof pan, saute the chicken in the pan until nicely browned. Add the garlic, lemongrass & coconut milk.
- Bring to the boil, cover the pan, place in the preheated oven for approx 45-50 or until the chicken is fully cooked, use a probe to check temperature is 75c.
- Stir in the spinach and check the seasoning.
- Mix all the salsa ingredients together.
- Just before serving spoon the salsa over the chicken.