SPICY LIME CHICKEN WITH COCONUT RICE

Serves: 8

1 can (400 mL) coconut milk 2 cups (500 mL) no-salt-added chicken broth

1/4 cup (60 mL) chopped fresh cilantro

3 tbsp (45 mL) fresh lime juice 1 tsp (5 mL) salt

3 cups (750 mL) basmati rice, rinsed and drained

1 cup (250 mL) frozen green peas 2 tbsp (30 mL) extra-virgin olive oil

2 cloves garlic, finely chopped 1 tbsp (15 mL) grated lime peel 2 tsp (10 mL) chopped fresh ginger

1/2 tsp (2.5 mL) cayenne pepper 1 1/2 lb (680 g) boneless skinless chicken thighs

1/2 cup (125 mL) sweetened flaked coconut, toasted

1. Preheat oven to 375 F (190 C). Spray a shallow 4-quart (4-L) baking dish with cooking oil and line with parchment paper.

2. Combine coconut milk, broth, cilantro, lime juice and salt in baking dish. Stir to combine. Add rice and fold together until coated. Sprinkle peas evenly over rice mixture.

3. Combine oil, garlic, lime peel, ginger and cayenne in a large ziptop plastic bag. Add chicken and massage until coated.

4. Transfer chicken to baking dish in a single layer over rice. Cover tightly with foil.

5. Bake until liquid is absorbed, rice is tender and chicken is cooked through, about 70-75 minutes. Remove foil and sprinkle with coconut.