Ingredients:
- For chicken - 4 tbsp plain flour, 1 tsp garlic powder and salt & pepper
- 2 tbsp SPAR Extra Virgin Olive Oil
- 6-8 Inishella chicken thighs
- 4cm piece of ginger, peeled and grated
- 2 cloves of garlic, peeled and grated
- 100ml chicken stock
- 1x400ml tin of full-fat coconut milk
- 1 lime
- Boiled Rice
- To serve - Fresh coriander or parsley, roughly chopped, 1 lime (sliced into thin rounds)
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Mix the flour, garlic powder, salt and pepper together in a small bowl. Dip each chicken thigh into the mixture to coat and set aside.
- Heat olive oil in a large oven-safe pan or skillet over medium heat.
- Sear the chicken thighs for roughly 3 minutes per side, until golden.
- Add the grated ginger and garlic, and cook for roughly one minute, stirring as you do so.
- Add the chicken stock, followed by the coconut milk and stir, taking care not to toss the chicken thighs too much.
- Grate the zest of one lime over the dish, place in the oven and bake for 15 minutes.
- Remove from oven and squeeze the juice of one lime over the top of the dish.
- Garnish with fresh coriander or parsley and slices of lime, and serve alongside boiled rice.
