Lemon & Chilli Chicken with Asparagus & Coconut Rice
Spatchcock Chicken smothered with Zesty Lemon and Chilli marinade with delicate Asparagus and Coconut Rice.
- 91 - 120 Minutes
- Medium
Method
Ingredients
Ingredients
- 1 pack Tilda Coconut Steamed Basmati Rice or Tilda Lemon & Herb Steamed Basmati Rice
- 1 medium chicken, about 1.75kg
Marinade Ingredients
- 1 tbsp. honey
- 1 tbsp. lemon flavoured oil
- ½ tsp smoked paprika
- Juice from 1 lemon
- Zest from 1 lemon
- 1 tsp chilli puree
- 1 clove garlic, crushed
Rice Ingredients
- 1 tbsp. coconut oil
- 4 asparagus tips
- Large handful fresh spinach leaves
- Squeeze of lemon juice
- Salt and pepper to season
How to make Lemon & Chilli Chicken with Asparagus & Coconut Rice
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Preheat oven to 180°c, Gas Mark 6
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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
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Mix together all the marinade ingredients and spread over the chicken
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Cook in the oven for about 1 hour 15mins until the juices run clear. Leave to rest for 10 minutes
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Meanwhile make the Asparagus and Coconut Rice. Blanch the Asparagus Tips in boiling water for about 3 mins and cool immediately in cold water
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In a large frying pan or wok heat the coconut oil. Add the spinach and heat through until wilted
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Heat the Tilda Coconut Steamed Basmati Rice in the microwave and stir into the pan
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Add the asparagus and a squeeze of lemon juice Serve with slices of the Lemon & Chili Chicken
