Recipe: Coconut Rice and Chicken Salad00:50|BRANDED
The perfect dish for a casual light family dinner or lunch. The light, fresh flavours of chicken, coconut, zesty lime and coriander are a match made in heaven. INGREDIENTS: - 4 free-range chicken thighs, butterflied - 1 tbsp liquid coconut oil Dressing - 1 400ml can coconut milk - 1-2 green chilli, thinly sliced - 2 tbsp fish sauce - 1 lime, zested and juiced - 2 cups Jasmine Rice - a handful fresh coriander - 2 small snack cucumbers, ribboned - ⅓ cup peanuts, toasted and roughly chopped - Extra lime to serve METHOD: 1. Mix the coconut milk, chilli, lime zest, lime juice and fish sauce in a small bowl to make the coconut dressing. 2. In a nonstick fry pan, heat the coconut oil over medium/high heat. Place the butterflied chicken in the pan and cook for 3-4 minutes until the bottom turns brown, season with salt and pepper. Turn over and continue to cook for 5-6 minutes or until the chicken is cooked through. Cool slightly and slice into strips. 3. Cook rice as per packet instructions. 4. Place the rice, chicken, coriander, cucumber, peanuts and the dressing in a large bowl and toss to combine. Serve warm or chilled with extra lime. This recipe is brought to you by fresh.co.nz.