From: Tilda Kitchen
Spatchcock Chicken smothered with Zesty Lemon and Chilli marinade with delicate Asparagus and Coconut Rice.
This recipe uses:
Coconut Basmati Rice
Preheat oven to 180°c, Gas Mark 6
Place the chicken, breast side down, and starting at the thigh end make a cut right through the chicken. Turn the chicken over and press down firmly to open the chicken up. Place in an ovenproof dish
Mix together all the marinade ingredients and spread over the chicken
Cook in the oven for about 1 hour 15mins until the juices run clear. Leave to rest for 10 minutes
Meanwhile make the Asparagus and Coconut Rice. Blanch the Asparagus Tips in boiling water for about 3 mins and cool immediately in cold water
In a large frying pan or wok heat the coconut oil. Add the spinach and heat through until wilted
Heat the Tilda Coconut Steamed Basmati Rice in the microwave and stir into the pan
Add the asparagus and a squeeze of lemon juice Serve with slices of the Lemon & Chili Chicken
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