Ginger Chicken with Coconut Rice
Ingredients
- 10cm piece ginger, finely grated
- 2 garlic cloves, chopped
- Finely grated zest and juice of 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/4 cup (35g) chopped salted peanuts, plus extra to serve
- 2 tablespoons sunflower oil
- 4 Lilydale chicken marylands
- 1 1/2 cups (300g) white long grain rice
- 3/4 cup (185ml) coconut milk
- Chopped coriander leaves, to serve
Method
Method
Step 1: Combine the ginger, garlic, lime zest and juice, fish sauce, sugar, peanuts and 1 tablespoon oil in a large bowl. Coat chicken in the marinade, then stand for 15 minutes.
Step 2: Preheat oven to 180°C. Heat remaining 1 tablespoon oil in a non-stick, ovenproof frypan over medium heat. Remove chicken from marinade and cook, skin-side down, for 2 minutes. Turn and cook for a further 1 minute. Transfer to the oven and cook for 15 minutes or until cooked through.
Step 3: Meanwhile, cook rice according to the packet instructions. Drain, then stir through the coconut milk. Serve with chicken, coriander and extra peanuts.
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