Thai Spiced Chicken
with Coconut, Rice and Spinach
This flavoursome Chicken with Rice and Spinach is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
260
Diced Chicken Breast
½
Chicken Stock Powder
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
7.5
Honey
1
Thai Style Spice Blend
(Contains Sesame)
1
Lime
125
Baby Spinach
25
Desiccated Coconut
1
Coriander
Not included in your delivery
2
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Put your kettle onto boil. Roughly chop the coriander (stalks and all). Zest then halve the lime.
Pop the diced chicken into a mixing bowl and season with salt. Add a glug of oil, half of the Thai spice and a good pinch of lime zest. Rub the flavourings into the meat and keep to one side, we will cook it later. IMPORTANT: Remember to wash your hands after handling raw meat!
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the remaining Thai spice, the chicken stock and basmati rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, put a frying pan medium heat and add the desiccated coconut (no oil). Toast, tossing or stirring frequently for 2-3 mins. Be careful, it burns easily! Transfer to a bowl. Return the pan to medium-high heat with a drizzle of oil and add the diced chicken and marinade. Fry until golden, stirring occasionally, 5-6 mins.
Meanwhile, mix the soy sauce and honey, with half the remaining lime zest and all the juice. Stir in half the fresh coriander and the olive oil (see ingredients for amount). Set aside. Add the spinach to the chicken and stir-fry for 2 mins. Add a splash of water. Cook until the leaves are wilted and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Fluff up the rice with a fork and stir in the remaining lime zest, remaining chopped coriander and half the toasted coconut. Season to taste with salt if needed. Share the rice between your bowls and drizzle on half of the sauce. Season the spinach and chicken to taste with salt and pepper, then place on the rice. Drizzle over the remaining sauce and finish with the rest of the toasted coconut. Enjoy!
