Spiced coconut chicken with coriander & lime

• oil1 tbsp 1 tbsp
• skin-on and bone-in chicken thighs↗8 8
• large onion↗1 1

  roughly chopped

• garlic cloves↗4 4

  grated to a purée

• ginger↗3cm piece 3cm piece

  peeled and grated

• turmeric↗½ tsp ½ tsp
• ground cumin↗2 tsp 2 tsp
• green chillies↗2 2

  halved, deseeded and finely chopped

• butternut squash↗200g 200g

  peeled, deseeded and cut into slices (prepared weight)

• cauliflower florets↗100g 100g
• basmati rice↗225g 225g
• coriander10g bunch 10g bunch

  chopped

• limes↗2 2

  zested and juiced

• lime leaves2 2
• coconut milk↗300ml 300ml
• chicken stock↗400ml

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.

2. 2

   Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top. Serve immediately.