Ginger and Lime Chicken Legs with Coconut Rice
Every mouthful feels so fresh and vibrant, with the zingy ginger notes and the kick of lime, contrasting with creamy coconut rice.
Ingredients
- 1 tbsp rapeseed oil
- 5 chicken legs skin on
- 50 g spring onions thinly sliced
- 4 garlic cloves crushed
- 2 tbsp ginger peeled and finely grated
- 350 g white rice rinsed
- 750 ml chicken stock
- 1 lime juiced plus wedges to serve
- 1 can coconut milk 400ml
- 100 g Tenderstem broccoli florets sliced and stems thinly sliced
- salt and pepper to taste
- 1 handful fresh coriander torn, to garnish
Instructions
- Set a deep frying pan over a medium heat and add the rapeseed oil. Season both sides of the chicken legs with salt and pepper, then place the legs skin-side down in the pan and leave to fry for around 15 minutes.
- Rotate and cook the chicken legs for a further 15 minutes on the other side. The skin should be crispy and golden and the meat almost cooked through. Remove from the pan and set aside.
- Add the spring onions to the same pan (reserving some of the greener ends for garnish) and add the garlic and ginger. Fry over a medium heat for a few minutes.
- Add the rice to the pan and stir, then pour in the stock, lime juice and coconut milk.
- Add the chicken legs back to the pan, skin-side facing upwards. Cover and leave to cook over a medium/low heat for 18 minutes, adding the broccoli after eight minutes.
- Garnish with the reserved green spring onion ends, lime wedges and fresh coriander and dig in!
Nutrition
Calories: 783kcalCarbohydrates: 69gProtein: 33gFat: 42gSaturated Fat: 21gFiber: 2gSugar: 3g
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