Coconut Lime Chicken Thighs and Roasted Broccoli
A tasty combination of aromatic flavours with the wonderful roasted brocoli and juicy, but crispy-skinned chicken.
Ingredients
- 2 tbsp Rapeseed Oil
- 4cm piece of Ginger
- 1 small Red Chilli, seeds removed
- 2-3 Cloves Garlic
- 2 Lime leaves
- 4-5 Chicken Thighs
- 2 Handfuls of Broccoli, cut into small florets
- 1 Sweet Red Pepper, chunky sliced
- 1/2 Tin Coconut Milk stir well if it has seperated
- 350 ml Chicken Stock
- 1 tsp Brown Sugar
- Juice of 1 Lime
- 1 tsp Sea Salt Use less salt if not using fresh chicken stock
Instructions
- Grate the ginger and garlic finely and mix with a tbsp of the oil. Rub two thirds of this mixture on the chicken. Slice the chilli in half and place in the middle of a large oven-proof roasting dish along with the lime leaves. Place the chicken on top, and grind a little salt on the chicken.
- Mix the rest of the ginger and garlic and extra tbsp of oil on the broccoli and pepper. Mix very thoroughly to coat the vegetables well. Arrange the vegetables around the chicken in one layer.
- Roast for about 25 minutes until the brocolli is starting to blacken.
- Take the roasting dish out of the oven and pour the coconut milk and stock around the chicken, but not over it. Stir the sugar in. Put back in the oven for another 10 minutes until the chicken's juices run clear.
- Stir in the lime juice, and serve with rice.