Lemon and Chilli Chicken, with Asparagus and Coconut Rice
- Prep Time15 min
- Cook Time1 hr 30 min
- Total Time1 hr 45 min
- YieldServes 4
Ingredients
- 1 pack Tilda Coconut Steamed Basmati Rice or Tilda Lemon & Herb Steamed Basmati Rice
- 1 medium chicken, around 1.75kg
Marinade
- 1 tbsp. honey
- 1 tbsp. lemon flavoured oil
- ½ tsp smoked paprika
- Juice from 1 lemon
- Zest from 1 lemon
- 1 tsp chilli puree
- 1 clove garlic, crushed
Rice Ingredients
- 1 tbsp. coconut oil
- 4 asparagus tips
- Large handful fresh spinach leaves
- Squeeze of lemon juice
- Salt and pepper to season
Method
1
Preheat oven to 180°c, Gas Mark 6. Place the chicken, breast side down, and starting at the thigh end make a cut right through the chicken. Turn the chicken over and press down firmly to open the chicken up. Place in an ovenproof dish.
2
Mix together all the marinade ingredients and spread over the chicken.
3
Cook in the oven for about 1 hour 15mins until the juices run clear. Leave to rest for 10 minutes.
4
Meanwhile make the Asparagus and Coconut Rice. Blanch the Asparagus Tips in boiling water for about 3 mins and cool immediately in cold water.
5
In a large frying pan or wok heat the coconut oil. Add the spinach and heat through until wilted.
6
Heat the Tilda Coconut Steamed Basmati Rice in the microwave and stir into the pan. Add the asparagus and a squeeze of lemon juice. Serve with slices of the Lemon & Chilli Chicken.
