RECIPE: Coconut & turmeric baked chicken thighs

BETTER than a takeaway. Serves: 4.

Ingredients

6-8 chicken thighs

1 tsp turmeric

1 tsp cumin

2 garlic cloves, grated

Thumb-sized piece of ginger, grated

200ml coconut milk

1 onion, sliced

250g spring greens

Method

1 tsp maple syrup

To serve: 400g

cooked rice

1 Put chicken in a bowl and add turmeric, cumin, garlic, ginger and 3 tbsp of coconut milk. Rub in marinade and leave for 15 minutes. 2 Heat oven to 180c/160c fan/gas 4. Scatter onion and chopped spring greens in a baking tray, add rest of coconut milk, maple syrup and 150ml water. Cook for 10 minutes, stirring regularly to wilt greens. Place chicken on top and cook for 20 minutes. 3 Heat grill and cook for 10 minutes until chicken skin is crispy. Serve with rice.