Manor Farm coconut and lime chicken

  1. Arrange the chicken in a baking dish and set aside. In a food processor, whizz the ginger, fish sauce, coconut milk, garlic, half the coriander, sugar and lime zest to a fine paste. 
  2. Tip the coconut mixture over the chicken and mix to coat. Cover and leave to marinate for at least 20 minutes, or to chill overnight.
  3. Preheat the oven to 200 degrees Celsius & bake the chicken for 50 minutes.
  4. Meanwhile, put the rice in a small pan and cover with water. Cover, bring to the boil, then reduce the heat and simmer for 6 minutes, or until cooked. Drain and stir through the remaining coriander. Serve with the chicken and lime wedges for squeezing over.

Total Recipe Time: 31-60 minutes

Prep Time: 10 mins
Marinating Time: 8-12hrs
Cook Time: 45mins
Serves 2

Ingredients:

  • 4 Manor Farm chicken legs
  • 1-inch piece of fresh ginger, roughly chopped
  • 1 tablespoon fish sauce
  • 250ml coconut milk
  • 2 garlic cloves
  • 30g of fresh coriander
  • 2 tablespoons of soft brown sugar
  • 2 limes, zested and quartered
  • 200g basmati rice

Preparation / Cooking Steps:

  1. Arrange the chicken in a baking dish and set aside. In a food processor, whizz the ginger, fish sauce, coconut milk, garlic, half the coriander, sugar and lime zest to a fine paste. 
  2. Tip the coconut mixture over the chicken and mix to coat. Cover and leave to marinate for at least 20 minutes, or to chill overnight.
  3. Preheat the oven to 200 degrees Celsius & bake the chicken for 50 minutes.
  4. Meanwhile, put the rice in a small pan and cover with water. Cover, bring to the boil, then reduce the heat and simmer for 6 minutes, or until cooked. Drain and stir through the remaining coriander. Serve with the chicken and lime wedges for squeezing over.
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