Coconut Baked Chicken
If you bake chicken thighs with coconut milk, lots of fresh garlic, ginger and a few other bits you will be left with this delicious Coconut Baked Chicken. Served over brown basmati rice with a toungue tingling honey sriracha drizzle.
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Cook: 25
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Preheat the oven to 180°C fan/ 200°C/ 365°F.
Add the ingredients for the baked coconut chicken to a baking dish, mix well with your hands and bake for 20 minutes.
While the chicken is baking, mix together the cabbage slaw ingredients until combined.
Remove the baking dish from the oven, spoon the baking juices over the chicken, heat a grill to high and place the baking dish under the grill for 3-4 minutes.
Add the honey and sriracha to a pan, stir to combine and burn the sauce to a low simmer, whilst stirring regularly, cook for 2-4 minutes, then remove form the heat.
Serve the chicken over the rice, alongside the pickles and cabbage slaw. Pour over that delicious honey sriracha drizzle!
Ingredients
Serves 2
Baked Coconut Chicken:
- 4 boneless, skinless chicken thighs.
- 80m of coconut milk.
- 20g of ginger - finely chopped.
- 4 cloves of garlic - finely chopped.
- Tbsp of dark soy sauce.
- Tbsp of sweet chilli sauce.
- 1/2 tbsp of sriracha.
- 1/2 tbsp of curry powder.
- 4 spring onions - chopped.
Cabbage Slaw:
- 1/4 of a white cabbage - shredded.
- 2 tbsp of Greek yoghurt.
- Juice of 1 lime.
- A pinch of Gochugaru (Korean red pepper powder), can be substituted for chilli powder or smoked paprika).
To serve:
- Honey Sriracha drizzle:
- 2 tbsp of honey.
- 2 tbsp of sriracha.
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