Sponsor Recipes: Tilda Rice

Lemon & Chilli Chicken with Asparagus & Coconut Rice

Serves: 4

=R1=

Spicy Pilaf

Serves: 2

=R2=

Middle Eastern Style Lamb Con Carne

Serves: 6

=R3=

Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 medium chicken, about 1.75kg

  • Marinade
  • 1 tbsp honey
  • 1 tbsp lemon-flavoured oil
  • ½ tsp smoked paprika
  • Juice & best 1 lemon
  • 1 tsp chilli purée
  • 1 clove garlic, crushed

  • Rice
  • 4 asparagus tips
  • 1 tbsp coconut oil
  • Large handful fresh spinach leaves
  • 1 pack Tilda Coconut Steamed Basmati Rice
  • Squeeze lemon juice
  • Salt & pepper, to season

Method


  • Preheat oven to 180°C.
  • Place chicken, breast side down, and starting at thigh end make cut right through chicken. Turn chicken over and press down firmly to open chicken up. Place in ovenproof dish.
  • Mix together all marinade ingredients and spread over chicken.
  • Cook in oven for about 1hr 15mins until juices run clear. Leave to rest for 10 mins.
  • Meanwhile make Asparagus and Coconut Rice. Blanch asparagus tips in boiling water for about 3 mins and cool immediately in cold water.
  • Heat coconut oil in large frying pan or wok. Add spinach and heat through until wilted.
  • Heat Tilda Coconut Steamed Basmati Rice in microwave and stir into pan.
  • Add asparagus and squeeze of lemon juice. Serve with slices of chicken.

  

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