Peanut and thyme chicken with coconut rice
Time to put a bit of spice in your life now as we welcome a new face to our kitchen. Fafa Gilbert is here to add some new ingredients to a well-known dish as she her rustles up her version of a classic chicken casserole served with coconut rice.
Serves: 4
Ingredients
For the peanut and thyme chicken
4 whole chicken legs4 tablespoons of suya spice mix (*available online or in African shops / or make your own mix using: (4 tbsp ground peanuts, 1 tbsp chilli, 1 tbsp ginger, 1 tbsp paprika, 1 tbsp onion, 1 tsp garlic powders)3 tablespoonful of olive oil2 tablespoon of roughly crushed roasted peanuts40g of chopped chives30g of chopped thyme20g of chopped corianderZest of 1 lemon and its juice300ml of coconut milkSalt to taste
For the coconut rice
350g of basmati rice/brown rice400ml of coconut milk100ml of coconut juice1 finely diced shallots2 tablespoons of coconut oilSalt to taste2 kaffir lime leavesSalt to taste
Method
Place the chicken legs into a bowl. Cut multiple incisions on each leg (this will allow the spices and herbs to permeate the Chicken and also reduce the cooking time).
Add the zest and juice of the Lemon to the Chicken and rub until well mixed.
Add the olive oil, thyme and add 3 tablespoons of the Suya spice. Rub evenly until completely covered. (Reserve the tablespoon of Suya spice for the topping).
Marinade it for at least an hour or better still overnight (in a refrigerator).
Preheat your oven to 180c, gas mark 4, 350 F.
Remove from the refrigerator and place the marinated Chicken in a roasting tray or dish. Place it in the middle of your oven and bake for 25 minutes.
Add the Coconut milk and cook for a further 10-15 minutes.
For the suya toppings
Mix the remaining suya spice with the roughly crushed roasted peanuts, chives and chopped coriander and set aside.
For the coconut rice
Wash the rice till the water runs clear and soak for about 5 minutes
Whilst the rice is soaking, melt the coconut oil in a saucepan, on a medium heat add the shallots and Kaffir lime leaves and fry for 2 minutes until the onion starts to brown (Careful not to burn them).
Drain rice and add it to the oil and fry for 3-5 minutes.
Add the coconut milk and coconut water. Stir and increase the heat.
Once the rice starts to boil, decrease the heat to a very low setting. Cover with a scrunched up baking paper and the lid. Cook the rice for 20-25 minutes or until fluffy.
Serve the peanut and thyme chicken with the coconut rice.