Lemongrass and Chilli Roast Chicken with Coconut Rice
Donal's Notes
Instant flavour is delivered in the form of chilli and lemongrass to make a very different roast chicken dinner in this recipe. Served with coconut rice it’s a brilliant showstopping supper.
For the coconut rice:
Chopping board
Chopping knife
Food processor
Roasting dish
Tongs
Saucepan with lid
Sieve
Peeler
Julienne peeler
Instructions
1
Preheat the oven to 220C. Deseed and roughly chop the red chili. Peel and roughly chop the shallots.
2
Remove the woody exterior of the lemongrass stalks and finely chop. Peel and grate the ginger.
3
Place the chili, shallots, lemongrass, coriander stalks, ginger, and vegetable oil into a small food processor and whizz until broken down and combined into a sauce. Season well with salt and pepper.
4
On a clean chopping board, remove the skin from the chicken thighs.
5
Pour the chili lemongrass mixture into a roasting tray. Place the chicken thighs on top, season with salt and pepper, and turn a few times in the mixture to make sure they are evenly coated. Roast for 35-40 minutes or until golden and cooked through.
6
In a saucepan, add 500ml water to 250g basmati rice. Add a good pinch of salt. Bring to the boil, reduce to a simmer and cover with a lid to cook on a low heat. After 5 minutes, add the coconut milk and return the lid. Simmer for another 10 minutes. Once cooked, allow the rice to sit with the lid on for 5 minutes before fluffing with a fork to serve.
7
To make the salad, peel the carrots and use a julienne peeler to shred the carrots and courgette.
8
Add them to a bowl with the lime juice, salt and pepper and the picked coriander leaves.
9
Serve the lemongrass chicken with the coconut rice, salad, a drizzle of the sauce from the roasting tray and a few coriander leaves.
