Name: Coconut Chicken with Ginger and Mixed Rice recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 100g red or black rice; 100g brown rice; 1 tbs grapeseed oil; 1 leek halved; 2 garlic cloves sliced; 5cm piece of ginger thinly sliced; 1 lemongrass stalk; 1/2 bunch coriander leaves picked roots finely sliced; 400ml coconut cream; 5 chicken thigh fillets sliced 2cm thick; 1 small lime juiced and zested; 1 tbs fish sauce; 1 tsp honey; 2 zucchinis sliced into batons; 1/2 birds eye chilli; 1 whole free range chicken; 2 onions chopped into quarters; 3 carrots roughly chopped; 1 potato peeled and halved; 4 celery stalks roughly chopped; 2 garlic cloves; 1 tsp tomato paste; 3 bay leaves; 1 tbs salt

by Amanda Cordony Last updated on 07/10/2019

This asian-inspired warming ginger chicken dinner is perfect for the winter months. - Amanda Cordony

Ingredients

100g red or black rice
100g brown rice
1 tbs grapeseed oil
1 leek halved
2 garlic cloves sliced
5cm piece of ginger thinly sliced
1 lemongrass stalk
1/2 bunch coriander leaves picked roots finely sliced
400ml coconut cream
5 chicken thigh fillets sliced 2cm thick
1 small lime juiced and zested
1 tbs fish sauce
1 tsp honey
2 zucchinis sliced into batons
1/2 birds eye chilli

Chicken bone broth

1 whole free range chicken
2 onions chopped into quarters
3 carrots roughly chopped
1 potato peeled and halved
4 celery stalks roughly chopped
2 garlic cloves
1 tsp tomato paste
3 bay leaves
1 tbs salt

Method

Step 1

To make the chicken broth, in a large saucepan, add 1 tbs olive oil and add onion, carrot, celery, potato and garlic. Stir in for 5 minutes and then add the whole chicken, tomato paste, bay leaves and salt.
Step 2

Add 6 litres of water and put lid on and bring to the boil. Then bring down to a simmer with lid off. Simmer for 2.5 - 3 hours.
Step 3

Let cool, use a sieve to separate liquid from the vegetables and shred chicken. Set the broth aside.
Step 4

Cook the rice together by placing in a saucepan with 400ml of water. Bring to the boil and reduce to a simmer for 20-30minutes. Set aside.
Step 5

In a frypan with a lid, add grapeseed oil, garlic, ginger, lemongrass, coriander roots and gently fry for 1 minute. Add the chicken thigh fillets and cook for another 4 minutes.
Step 6

Add 500ml chicken broth, coconut milk, lime juice and zest, fish sauce, honey and simmer for 5 minutes with a lid on.
Step 7

Add in the zucchini, salt and pepper to taste and simmer for another 5 minutes with lid off.
Step 8

Serve with rice and garnish with coriander leaves and chilli.