Coriander chicken with rice & spiced vegetables

2 of 5-a-day chicken coriander dinner family family friendly fibre folate gluten free iron

N/A

Source

Ingredients

50g coriander (about 2 small packs)

50g unsalted peanuts

½ lemon , juiced

1 green chilli , deseeded and finely chopped

2 tsp garam masala

½ tsp soft brown sugar

2 tbsp vegetable oil

2 onions , sliced

thumb-sized piece ginger , finely grated

4 garlic cloves , crushed

1 green chilli , finely chopped

6 skinless and boneless chicken thigh fillets, cut into 3cm chunks

350g basmati rice

1 tbsp coconut oil

½ tsp chilli flakes

2cm piece ginger , finely grated

125g pack purple sprouting broccoli or long-stemmed broccoli

200g fine green beans

1 tsp oil

2cm piece ginger , sliced

¼ tsp chilli flakes

Method

Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.

Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.

Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.

Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.