Homemade marinades are key to making your meat tasty and tender. This marinade is packed with some big players in the flavour game – ginger, garlic, chilli, lime, coriander and coconut cream which also helps to tenderise the chicken.
This Week
9 Dec - 15 Dec
Coconut Chicken with Baked Rice and a Fresh Iceberg Salad
- under 1 hour
- 4
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Meal Prep Guide
Finely dice 1 red capsicum. (Store in an airtight container in the fridge)
Pre cook the corn and remove corn from the cob. (Store in an airtight container in the fridge)
- 3 large corn cobs)
- Boil or steam the corn cobs (husks removed), until the kernels are tender, about 6 – 8 minutes. Allow to cool before removing the corn kernels from the cob. *cook an extra 2 corn cobs for meal 003.
Tips
Tips
- You can marinate the chicken for up to 8 hours before cooking. We recommend marinating for at least 30 minutes so the chicken has enough time to take on all those delicious flavours.
- For ease, you can bake the chicken instead of pan-frying. Add to the oven 10 minutes before the rice, cooking for a total of 35 minutes. Be sure to remove most of the marinade to prevent the chicken from steaming.
- If you’re after something a little saucier, simmer the remaining marinade with ⅓ cup of water. Simmer for 10 minutes or until it has reduced by half and is nice and thick.
Shortcuts
Vegetables
- Swap iceberg lettuce for baby cos or spinach.
- Add steamed green beans to the iceberg salad or replace the iceberg lettuce.
- Swap red onion for spring onion.
Protein
- For a vegetarian option swap chicken for 600g of firm tofu, cut into the shape of your choice then add to the same marinade. Cook on a well-oiled griddle pan until browned on each side.
Ingredients
Coconut Chicken
- 200ml coconut cream
- 2 Tbsp tamari
- 4 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 1 red chilli (finely sliced)
- 1 Tbsp fish sauce
- 1 cup coriander (finely chopped)
- ½ small red onion (finely diced)
- 1 lime (juice and zest)
- 600g chicken thighs
- Coconut oil, for cooking
- lime wedges, for serving
Iceberg Salad
- 1 mini cucumber (cut into half circles)
- 1 iceberg lettuce (roughly chopped into bite-size pieces)
- 1 avocado (diced)
- ½ small red onion (finely diced)
- ¼ cup coriander leaves (finely chopped)
- 1 red chilli (finely diced)
- 1 Tbsp rice wine vinegar
- Salt
Coconut Rice
- 1 ½ cups jasmine rice
- 200ml coconut cream
- 550ml water
- 2 Tbsp desiccated coconut
- Pinch of salt
Method
- Preheat the oven to 200 degrees fan bake.
- In a large bowl add 200ml of coconut cream, tamari, garlic, ginger, red chilli, fish sauce, coriander, red onion, lime juice and zest. Mix well to combine all the ingredients then, add the chicken thighs. Set aside and allow to marinate for at least 30 minutes.
- In the meantime, prepare the rice. Rinse the rice and add it to a medium-sized ovenproof dish with the desiccated coconut and a pinch of salt. In a small saucepan, bring the coconut milk and water to a boil. Once boiling, pour over the rice and cover with tin foil or a lid. Pop in the oven to cook for 25 minutes until all the liquid has absorbed.
- To prepare the salad, add all the ingredients to a large bowl, toss well and season to taste.
- Add coconut oil to a girdle or heavy-based pan over medium-high heat. Once hot, add the chicken (remove as much marinade/liquid as possible). Cook the chicken for about 8 minutes or until slightly charred and releases easily from the pan. Flip and cook for another 5 or so minutes.
- Serve the coconut chicken with rice, salad and a good squeeze of lime juice.
Variations
Vegetables
- Swap iceberg lettuce for baby cos or spinach.
- Add steamed green beans to the iceberg salad or replace the iceberg lettuce.
- Swap red onion for spring onion.
Protein
- For a vegetarian option swap chicken for 600g of firm tofu, cut into the shape of your choice then add to the same marinade. Cook on a well-oiled griddle pan until browned on each side.
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