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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 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
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
 

  1. 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.
  2. Mix the coconut milk with the soy sauce, chilli flakes, lime zest and juice. Pour this mixture on top of the chicken and apricot.
  3. Bake in the oven for about half an hour (it's ready when the chicken is no longer pink).
  4. Meanwhile, cook the rice according to the instruction on the pack, then mix with half of the coriander.
  5. Add the remaining coriander to the chicken, mix in with the sauce.
  6. Serve the chicken with the rice and the sauce.