Leek & Turmeric Chicken Bake
- 31 - 60 Minutes
- Serves 2
- 180g Tilda Basmati rice
- 6 chicken thighs with skin on
- 1 & 1/2 tablespoons fish sauce
- 3 leeks
- 1 tin of coconut milk
- 2 teaspoon ground turmeric
- 1 chilli pepper
Preheat the oven to 200C.
Cut the leeks into three sections and then half them. Place the halfs into a roasting tray.
Mix the coconut milk, fish sauce and turmeric in a jug until combined and them pour into the tray.
Add the chicken thighs (skin side up) and spinkle a little more turmeric onto the skin. Season with salt and pepper.
Bake the chicken uncovered for 40-45 minutes until the chicken is cooked through.
Meanwhile, cook your rice according to the instructions on the packet.
Once cooked, serve immediately.