Name: Chicken and apricot baked in coconut milk
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 500 g chicken fillet (breast or thigh); 1 tin coconut milk (400 ml); 1 Tbsp light soy sauce; ¼ tsp dried chilli flakes; zest and juice of 1 Lime; 100 g dried apricots; 1 handful of coriander (cilantro leaves, chopped); 300 g Jasmine rice

Chicken and apricot baked in coconut milk

This chicken and apricot baked in coconut milk is a fragrant, delicate dish that’s not only easy to make but very healthy too! In this recipe it’s served with jasmine rice but you can use other types and brown rice too. A perfect midweek supper.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: Thai

Calories: 1234

Ingredients Method

Ingredients

500 g chicken fillet breast or thigh
1 tin coconut milk 400 ml
1 Tbsp light soy sauce
¼ tsp dried chilli flakes
zest and juice of 1 Lime
100 g dried apricots
1 handful of coriander cilantro leaves, chopped
300 g Jasmine rice

Method

Preheat the oven to 200°C. Put the chicken in a roasting tray or ovenproof dish. Scatter the apricots around the chicken. Season to taste.
Mix the coconut milk with the soy sauce, chilli flakes, lime zest and juice. Pour this mixture on top of the chicken and apricot.
Bake in the oven for about half an hour (it’s ready when the chicken is no longer pink).
Meanwhile, cook the rice according to the instruction on the pack, then mix with half of the coriander.
Add the remaining coriander to the chicken, mix in with the sauce.
Serve the chicken with the rice and the sauce.

Chicken and apricot baked in coconut milk

Ingredients

Method

Other Posts You May Enjoy

Leave a Reply Cancel reply