One-pan spicy rice
This simple vegetarian rice dish is a useful weeknight backup – it needs practically no preparation and uses storecupboard ingredients to make a nourishing, filling meal
Coconut-crusted lime chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 skinless, boneless chicken thighs
- zest and juice 2 limesplus extra wedges to serve
- 2 tsp medium curry powderor garam masala
- 1 tsp chilli powder(optional)
- 50g desiccated coconut
- 1 tbsp vegetable oil
- mango chutneyand rice, to serve
Nutrition: per serving
- kcal316
- fat16g
- saturates9g
- carbs2g
- sugars1g
- fibre2g
- protein41g
- salt0.49glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.
