CHICKEN PIECES WITH CORIANDER & PEANUT RICE

SERVES 4 PREP 10 MINS COOK 45 MINS PER SERVE 2996kj

½ bunch coriander, roots, leaves, stalks separated ¼ cup soy sauce finely grated zest, juice 1 lime 1 red eschalot, peeled, halved 1 tbsp finely chopped fresh ginger 1 tbsp brown sugar 2 garlic cloves, crushed 1 long red chilli, finely chopped, plus extra sliced to serve 1kg mixed chicken pieces steamed broccolini, hot sauce, to serve PEANUT RICE 1 ½ cups jasmine rice 1 ½ cups water ½ cup roasted salted peanuts, chopped

1 Preheat oven to hot, 200°C. 2 In a small food processor, pulse coriander roots, stalks, soy, lime zest and juice, eschalot, ginger, sugar, garlic and chilli to a paste. 3 Place chicken in a large baking dish. Coat all over in marinade. Bake 40-45 minutes until chicken is cooked through and skin is crisp. 4 PEANUT RICE Meanwhile, cook rice with water, following packet instructions. Drain if necessary. Return to pan with peanuts and coriander leaves. 5 Serve chicken with rice, extra sliced red chilli, steamed broccolini and hot sauce.