Lime & Coriander Chicken Rice Bake Recipe
Lime & Coriander Chicken Rice Bake Recipe
The lime and coriander in this rice bake really give it a great fresh zing, especially once you spritz over more lime juice!
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- 8 chicken thighs, skin on
- 4 cloves garlic, bruised & roughly chopped
- 1 bunch coriander, leaves picked & roughly chopped, stems finely chopped
- ¼ cup olive oil, plus extra
- Zest & juice 2 limes (reserve skins for baking)
- Salt & pepper, to taste
- 1 cup rice
- 2 cups chicken or vegetable stock
- 2 limes, quartered, to serve
Method
- Preheat the oven to 180ºC.
- Place the chicken, garlic, ⅓ bunch coriander leaves, olive oil, lime zest and juice and salt and pepper in a bowl. Mix to combine.
- Heat a dash of olive oil in an ovenproof frying pan over medium heat and add the rice and coriander stems. Cook for approx. 2 mins.
- Place the chicken on top and pour over the marinade ingredients and the stock. Push the lime skins into the rice then cover and bake for 22 mins.
- Remove the lid and bake for a further 20 mins or until the chicken skin is crisp and the rice is cooked through.
- Serve with lime wedges and the remaining coriander.
- Note: You can remove the chicken skin if you prefer.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
