Lemon & Chilli Chicken with Asparagus & Coconut Rice
Serves: 4
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Spicy Pilaf
Serves: 2
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Middle Eastern Style Lamb Con Carne
Serves: 6
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 medium chicken, about 1.75kg
-
Marinade - 1 tbsp honey
- 1 tbsp lemon-flavoured oil
- ½ tsp smoked paprika
- Juice & best 1 lemon
- 1 tsp chilli purée
- 1 clove garlic, crushed
-
Rice - 4 asparagus tips
- 1 tbsp coconut oil
- Large handful fresh spinach leaves
- 1 pack Tilda Coconut Steamed Basmati Rice
- Squeeze lemon juice
- Salt & pepper, to season
Method
- Preheat oven to 180°C.
- Place chicken, breast side down, and starting at thigh end make cut right through chicken. Turn chicken over and press down firmly to open chicken up. Place in ovenproof dish.
- Mix together all marinade ingredients and spread over chicken.
- Cook in oven for about 1hr 15mins until juices run clear. Leave to rest for 10 mins.
- Meanwhile make Asparagus and Coconut Rice. Blanch asparagus tips in boiling water for about 3 mins and cool immediately in cold water.
- Heat coconut oil in large frying pan or wok. Add spinach and heat through until wilted.
- Heat Tilda Coconut Steamed Basmati Rice in microwave and stir into pan.
- Add asparagus and squeeze of lemon juice. Serve with slices of chicken.
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