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Lemon & Chilli Chicken

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




  • 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

  1. Preheat oven to 180°c, Gas Mark 6

  2. 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

  3. Mix together all the marinade ingredients and spread over the chicken

  4. Cook in the oven for about 1 hour 15mins until the juices run clear. Leave to rest for 10 minutes

  5. Meanwhile make the Asparagus and Coconut Rice. Blanch the Asparagus Tips in boiling water for about 3 mins and cool immediately in cold water

  6. In a large frying pan or wok heat the coconut oil. Add the spinach and heat through until wilted

  7. Heat the Tilda Coconut Steamed Basmati Rice in the microwave and stir into the pan

  8. Add the asparagus and a squeeze of lemon juice Serve with slices of the Lemon & Chili Chicken