Spiced coconut chicken with coriander & lime

This is easy one-pot cooking. If you prefer not to buy both cauliflower and butternut squash, then use one or the other. You don’t have to serve any more vegetables with the dish, but a green salad would be good. Leave the seeds in one of the chillies if you like things hot.

SERVES 4-6 PREP 20 mins COOK 1 hr EASY

1 tbsp oil

8 skin-on and bone-in chicken thighs

1 large onion, roughly chopped

4 garlic cloves, grated to a purée

3cm piece ginger, peeled and grated

1 ½ tsp turmeric

2 tsp ground cumin

2 green chillies, halved, deseeded and finely chopped

200g butternut squash, peeled, deseeded and cut into slices (prepared weight)

100g cauliflower florets

225g basmati rice

10g bunch coriander, chopped

2 limes, zested and

juiced 2 lime leaves

300ml coconut milk 400ml chicken stock

1 Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole or high-sided frying pan and 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 a dish. Fry the onion in the pan until it’s soft and pale gold. Add the garlic, the spices and chilli. Cook for 2 mins more, then stir in the squash and cauliflower, add the 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 Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan into the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze the remaining lime over 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.

GOOD TO KNOW 1 of 5-a-day

PER SERVING (6) 483 kcals • fat 24g • saturates 11g • carbs 38g • sugars 5g • fibre 3g • protein 25g • salt 0.3g