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Coconut Chicken

16/08/2013 by Kate in Quick Suppers 2

This is a perfect mid-week, one-pot meal. It even made me glad I resisted pizza!

Serves 2
100g organic long grain rice
1/2 chicken stock cube (our favourite is Kallo)
a few cracked cardamom pods
50-100ml reduced fat coconut milk
1 leek, finely sliced
4 chicken drumsticks
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp ground turmeric

Pre-heat the oven to Gas 5/190C

  1. Rinse the rice and put in the bottom of a roasting tin. Sprinkle over the stock cube and cardamom pods. Add enough boiled water to just cover the rice. Then add approx 50ml of coconut milk and the sliced leeks. Give everything a stir.
  2. In a large mixing bowl, add all the dry spices plus the chicken drumsticks. Rub the spices into the chicken skin along with a little salt. Place the drumsticks on top of the rice and cover the roasting tin with foil.
  3. Roast in the oven for 30-40 minutes until the chicken is cooked through, the rice should take about the same time. Turn the chicken legs about half way through. For crispy skin, grill at the end for a few minutes. If the rice is a little dry add a splash more coconut milk.
  4. Before serving, cover the chicken again with the foil and rest for 10 minutes so the meat will become nice and tender.


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2 Responses to “Coconut Chicken”

  1. Jane says:

    In step 2, I think the seeds would need to be ground – and possible roasted before grinding? Do you think?

  2. Kate says:

    Hello, we didn’t grind this time and all was good, but I agree, dry roasting and grinding the seeds in a pestle & mortar would be ideal

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