Crispy Skin Chicken with Lime & Coriander Rice

Ingredients

Serves: 4

8 chicken thighs, skin on

Olive oil

Salt & pepper

4 garlic cloves, bruised & roughly chopped

1 tbsp ginger, grated

1 bunch coriander, leaves roughly chopped, stems finely chopped

2 tbsp olive oil

1 large onion, diced

Zest & juice 2 limes

Salt & pepper

1 cup uncooked rice

2 cups chicken or veggie stock

2 limes, quartered, to serve

Directions

Preheat oven to 180°C.

Rub chicken with olive oil and generously season with salt and pepper.

Heat an oven-proof pan over medium heat. Add 2 tbsp olive oil, garlic, ginger, coriander stems, onion, lime juice half of the lime zest and sauté for 2 mins.

Add rice and cook, stirring, for 3 mins. Add stock, place chicken thighs on top and bake for 35 mins or until the chicken skin is crisp and cooked through.

Serve with lime wedges and fresh coriander.

Tip: You can remove the chicken skin if you prefer.

Notes

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 juice if you prefer it.