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Lime and Coconut Chicken

11 minutes ago
2 min read

Tender, golden-seared chicken thighs simmered in a creamy coconut sauce with fresh lime, garlic, ginger and a touch of soy. Finished with toasted peanuts, fresh coriander and sliced shallots, this is an easy one-pan dinner that brings together a delicious balance of creamy, savoury and zesty flavours. Perfect served with steamed rice to soak up every bit of the sauce.



Serves: 4

Prep time: 5 mins

Cook time: 25 mins


Ingredients

  • 500g chicken thighs

  • 2 tsp salt

  • 1 tsp ground black pepper

  • 2 tbsp plain flour

  • 2 tbsp olive oil

  • 2 tbsp lime juice

  • 3 garlic cloves, minced

  • 1 tbsp minced ginger

  • 2 shallots, finely sliced

  • 1 tbsp tomato paste

  • 2 tbsp soy sauce

  • 1 x 400g can full-fat coconut milk

  • Zest of 1 lime


To garnish

  • Crushed peanuts, lightly toasted (optional)

  • Sliced shallots

  • Fresh coriander leaves


Method


Step 1. Season the chicken thighs with salt and pepper, then lightly dust both sides with flour, shaking off any excess.


Step 2. Heat the olive oil in a large, deep frying pan over medium-high heat. Working in batches if needed, sear the chicken for 4 minutes on each side, or until golden. Transfer to a plate and set aside.


Step 3. Reduce the heat to medium. Add the lime juice, garlic and ginger to the same pan, stirring to release any browned bits from the bottom. Add the sliced shallots and cook for 2 minutes until softened.


Step 4. Stir through the tomato paste and soy sauce, then pour in the coconut milk. Stir until well combined.


Step 5. Return the chicken to the pan and spoon over some of the sauce. Add the lime zest, cover with a lid and reduce the heat to low. Simmer for 10-15 minutes, or until the chicken is cooked through and tender.


Step 6. Scatter over the toasted peanuts, sliced shallots and fresh coriander to serve on a bed of plain rice.



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