Leek & Turmeric Chicken Bake

Name: Leek & Turmeric Chicken Bake
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 180g Tilda Fragrant Jasmine 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

Ellenor says: “I had this dish when I was 18 years old and on holiday in Chang Mai in Thailand; where they made this amazing delicious curry. Since my travels I have tried to recreate the dishes I tried at home, which is where I came up with this one. It’s such a simple dish as everything gets thrown into one roasting tray with minimal fuss – perfect for a Friday treat.”

31 - 60 Minutes
Medium
Serves 2

This recipe uses:

Fragrant Steamed Jasmine Rice

Where to buy

Ingredients

180g Tilda Fragrant Jasmine 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

How to make Leek & Turmeric Chicken Bake

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.