Roast chicken thighs with spring onion salsa and coconut rice
Chicken thighs - this recipe makes them lovely and sticky and with a great accompaniment. It's rare that I cook chicken thighs in a way that I like, so I'm particularly impressed by this one - we liked it a lot. Takes 1 hour, serves 2.
3 chicken thighs 1/2 cup white wine or pink wine rice 1 lemon 2x2x2cm coconut block (approx) 3 spring onions 2 large tomatoes 1 red chilli
Preheat the oven to 220 C. Put a tablespoon or two of oil in a roasting tin, and rub the chicken thighs in the oil to get it all over, then leave the chicken thighs skin-up. Put this in the oven. Cook it for 45 minutes, turning the temperature down to 190 after the first 15 minutes and pouring the wine over them. Baste the chicken occasionally with the juices in the pan. After the full 45 minutes just turn the oven off and leave the chicken inside to rest.
Meanwhile, prepare the rice. Put the rice in a pan which has a tight-fitting lid, add the zest of 1/2 the lemon. Chop the coconut block finely and add it to the pan too. Put the pan on the heat, add just enough boiling water to cover plus a bit more, and put the lid on. Bring it all to the boil, stir, and then turn the heat right down to its lowest setting, to sit gently cooking with the lid on for 30 minutes. You can probably even turn the heat off, in the second half, to prevent burning/sticking.
Once the rice is underway, make the salsa. Rinse the spring onions, tomatoes and chilli. Chop the spring onions and tomatoes into small dice. Remove the seeds from the chilli, and chop the flesh finely. Put all of this into a bowl, and juice the lemon, then add the lemon juice to the bowl and stir all around. Let this sit and soak while the other things cook, so the lemon juice has a chance to soften things.