One-Pot Chicken Thigh & Coconut Pea-Laf
Our pea-studded pilaf couldn't be simpler. You'll pan-fry diced chicken before adding creamy coconut stock, fragrant spices, rice and spinach. Stir the peas in last so they stay vibrant and green, then dollop with nigella seed yoghurt to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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!
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat
Once hot, add your diced chicken thigh to the dish along with a very generous pinch of salt and pepper and cook for 2 min or until very lightly browned
Wash your spinach, then pat it dry with kitchen paper
Crush your garlic and cardamom pod[s] open by squashing with the side of a knife and remove the skin from the garlic
Peel (scrape the skin off with a teaspoon) your ginger, then chop it in half
Peel and chop your shallot[s] into wedges then, chop your creamed coconut roughly (if required!)
Once the chicken is slightly golden, add the crushed garlic, cardamom pod[s], chopped ginger, shallot wedges and chopped creamed coconut
Add the spinach to the dish along with your basmati rice, ground turmeric, chicken stock mix and 300ml [390ml] [600ml] boiled water
Give everything a good mix up
Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for 20-25 min or until the chicken is cooked through (no pink meat!) and rice is tender
Use this time to clear up, set the table, have a cup of tea or simply chill!
Reboil a kettle
While the chicken is cooking, combine your natural yoghurt and nigella seeds in a bowl along with a pinch of salt – this is your nigella yoghurt
Add your blanched peas to a colander and pour boiled water all over them to refresh them
Once the chicken is cooked, mix through the refreshed peas – this your one-pot chicken thigh & coconut pea-laf
Serve the one-pot chicken thigh & coconut pea-laf with the nigella yoghurt to the side
Tip: Look out for the cardamom pods and ginger pieces and discard them!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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