Spiced Chicken
with Coconut Rice and Baked Corn on the Cob
This creamy coconut rice is (in our humble opinion), pretty amazing! Teamed with delicious shawarma spiced chicken drumsticks and roasted corn on the cob, it's going to be a sensational (but slightly messy) dinner… Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Bell Pepper
4
British Chicken Thighs
100
Light Coconut Milk
½
Chicken Stock Powder
150
Basmati Rice
1
Corn on the Cob
1
Medium Tomato
15
Honey
½
Shawarma Spice Mix
½
Onion
1
Garlic Clove
1
Flat Leaf Parsley
½
Black Beans
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the corn on the cob by running a knife firmly around the middle then snapping with your hands. Put the honey in a mixing bowl with the shawarma seasoning and a drizzle of oil. TIP: If you're not keen on spice, use slightly less shawarma. Stir together, then add the chicken. Mix with your hands so each drumstick gets a good coating. Set aside. TIP: Be sure to wash your hands after handling raw meat!
Halve, peel and chop the onion into roughly 1cm pieces. Halve then remove the core from the red pepper and chop into 1cm pieces. Chop the tomato into roughly 2cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander.
Put the drumsticks on a baking tray along with the corn on the cob. Drizzle some oil over the corn and season everything with a pinch of salt and a good grind of black pepper. TIP: If you need to use two baking trays, that's fine! Pop on the top shelf of your oven. Roast for 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle
Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until softened, 5 mins. Add the pepper, a good pinch of salt and a grind of black pepper. Cook for another 5 mins. Add the tomato and garlic and stir together. Cook for 1 minute longer. Then add the black beans, basmati rice, coconut milk, chicken stock powder and water (see ingredients for amount).
Bring your mixture to the boil (making sure the stock powder has dissolved), then reduce the heat to a simmer and pop the lid on (or cover with some foil). Cook for 10 mins. Then remove from the heat and set aside to rest for 10 mins more. The rice will finish cooking in its own steam.
Roughly chop the parsley (stalks and all). When everything is cooked, remove the chicken and corn from your oven. Stir the parsley through the rice and serve with the chicken and corn on top. Enjoy!
