Name: Coriander chicken with rice & spiced vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 50g coriander (about 2 small packs); 50g unsalted peanuts; ½ lemon juiced; 1 green chilli deseeded and finely chopped; 2 tsp garam masala; ½ tsp soft brown sugar; 2 tbsp vegetable oil; 2 onions sliced; thumb-sized piece ginger finely grated; 4 garlic cloves crushed; 1 green chilli finely chopped; 6 skinless and boneless chicken thigh fillets, cut into 3cm chunks; 350g basmati rice; 1 tbsp coconut oil; ½ tsp chilli flakes; 2cm piece ginger finely grated; 125g pack purple sprouting broccoli or long-stemmed broccoli; 200g fine green beans; 1 tsp oil; 2cm piece ginger sliced; ¼ tsp chilli flakes

Coriander chicken with rice & spiced vegetables

For the coriander chutney

50g coriander
(about 2 small packs)
50g unsalted peanuts
½ lemon
juiced
1 green chilli
deseeded and finely chopped
2 tsp garam masala
½ tsp soft brown sugar

For the chicken

2 tbsp vegetable oil
2 onions
sliced
thumb-sized piece ginger
finely grated
4 garlic cloves
crushed
1 green chilli
finely chopped
6 skinless and boneless chicken thigh
fillets, cut into 3cm chunks

For the rice

350g basmati rice
1 tbsp coconut oil
½ tsp chilli flakes
2cm piece ginger
finely grated

For the spiced vegetables

125g pack purple sprouting broccoli
or long-stemmed broccoli
200g fine green beans
1 tsp oil
2cm piece ginger
sliced
¼ tsp chilli flakes

Method

step 1
Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
step 2
Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
step 3
Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
step 4
Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.