Coconut chicken rice recipe
This one-pan recipe heroes brussels sprouts in an easy Indian-inspired chicken and rice dish made with coconut milk, hazelnuts and coriander.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Dutch oven
- Skillet
- Stove
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mortar and pestle
- Mixing bowl
- Wooden spoon
- Spoon
- Microplane
- Serving platter
Ingredients
- 1 tbsp light olive oil
- 8 free-range chicken thighs (use skin-on, bone-in thighs for the best flavour)
- 1 large onion, sliced
- 240g basmati rice, rinsed
- 400ml can reduced-fat coconut milk
- 60g blanched hazelnuts, toasted
- 2-3 tsp toasted sesame oil to taste, plus extra to drizzle
- 100-150g brussels sprouts, shredded
- 1-2 green chillies, thinly sliced, to taste
- Small bunch fresh coriander, finely choppe
- Finely grated zest and juice 1 lime, plus extra wedges to serve
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