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Thai chicken & coriander coconut rice
Serves 4 Prep: 15 mins Cook: about 30 mins 1kg mix of chicken thighs and drumsticks 1tbsp sunflower oil 3tbsp sweet chilli sauce 1tsp fish sauce 2.5cm fresh root ginger, peeled and grated 1 garlic clove, crushed Zest and juice of 1 lime 250g long-grain rice, washed 4tbsp desiccated coconut Small handful of fresh coriander, chopped
1 Preheat oven to 200°C, 180°C fan, gas 6. Put the chicken pieces into a roasting tin just large enough to hold them in a single layer. Add the oil, chilli sauce, fish sauce, ginger, garlic, lime zest and juice. Stir together (using your hands is easiest). Turn the chicken pieces skin-side up and cook for 30 mins until cooked through.
2 When chicken has 15 mins left in the oven, cook the rice according to instructions on packet, adding the desiccated coconut after 5 mins.
3 Stir the coriander through the finished cooked rice and serve with the chicken, drizzled with pan juices. Per serving: 775 cals, 41g fat (16g saturates), 59g carbs (4g total sugars)