Ali Irvine

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Chicken

Asian marinated chicken thighs with coriander & peanut rice

INGREDIENTS

1 eschalot, peeled & halved
1 tbsp finely grated ginger
1 long red chilli, chopped roughly
1 tsp finely grated lime zest
1 tbsp lime juice
2 garlic cloves
2 tbsp soy sauce
1/4 cup water
3 tsp palm sugar
1/2 bunch fresh coriander, roots washed & chopped roughly, stalks & leaves separated
4 large (or 8 small) chicken thighs on the bone, skin on, trimmed of excess fat
Sea salt & cracked black pepper
1 1/2 cups jasmine rice
1/3 cup roasted peanuts, chopped

METHOD

Preheat oven to 200C (180C fan). Bring saucepan of salted water to boil.

Make the marinade by placing eschalot, ginger, chilli, lime zest and juice, garlic, soy, water, palm sugar, chopped coriander roots and stalks in blender and process to a paste.

Place chicken thighs in baking dish and cover with marinade, coating both sides. Turn chicken thighs skin side up. Season skin of chicken with salt and pepper. Bake in oven for 35 to 45 mins, until chicken is cooked and skin is crispy.

Cook rice according to packet instructions. Drain well and return to saucepan.

Roughly chop coriander leaves and fork most of them through rice with peanuts.

Spoon rice into serving bowls and top with chicken thighs and remaining coriander, then drizzle with pan juices.