The lime and coriander in this bake really give it a great fresh zing, especially once you spritz over more lime juice at the end. If coriander isn’t your thing, swap it out for parsley. You can also use lemon instead of lime if you prefer.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 8 chicken thighs, skin on
- 4 cloves garlic, bruised & roughly chopped
- 1 bunch coriander, leaves picked & roughly chopped, stems finely chopped
- ¼ cup olive oil, plus extra
- Zest & juice 2 limes (reserve skins for baking)
- Salt & pepper, to taste
- 1 cup rice
- 2 cups chicken or vegetable stock
- 2 limes, quartered, to serve
Method
- Preheat the oven to 180ºC.
- Place the chicken, garlic, ⅓ bunch coriander leaves, olive oil, lime zest and juice and salt and pepper in a bowl. Mix to combine.
- Heat a dash of olive oil in an ovenproof frying pan over medium heat and add the rice and coriander stems. Cook for approx. 2 mins.
- Place the chicken on top and pour over the marinade ingredients and the stock. Push the lime skins into the rice then cover and bake for 22 mins.
- Remove the lid and bake for a further 20 mins or until the chicken skin is crisp and the rice is cooked through.
- Serve with lime wedges and the remaining coriander.
- Note: You can remove the chicken skin if you prefer.
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