Baked Coconut & Sambal Chicken Thigh With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Heat a large, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over high heat

Once hot, add your chicken thighs and cook for 3 min or until lightly browned

Meanwhile, add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Chop your tomato[es] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Once the chicken is lightly browned, add the tomato wedges and sliced pepper with your ginger & garlic paste, ground turmeric and sambal oelek

Cook for 30 secs or until fragrant

Chop your creamed coconut roughly (if required!)

Once fragrant, add your gluten free soy sauce, fish sauce, lime leaf[ves] and the chopped creamed coconut with 200ml [260ml] [340ml] boiled water

Bring to the boil over a high heat

Once boiling, put the dish in the oven, covered, for 25 min or until the chicken is cooked through (no pink meat!) – this is your baked coconut & sambal chicken

Use the rest of the cooking time to clear up, set the table, have a cup of tea or simply chill!