Ingredients
- 1 Tbspcoconut oil
- 2 Tbspginger, grated
- 1 Tbspgarlic, grated
- 315 gwhite rice, rinsed
- 500 mlchicken stock
- 400 mlStaffords Coconut Milk
- 800 gboneless, skinless free-range chicken thighs (approximately)
- 4 TbspStaffords Thick Teriyaki Sauce
- 1 mediumpineapple, peeled and diced (for the salsa)
- 1 mediumtomato, diced (for the salsa)
- 4spring onions, sliced (for the salsa)
- Zest and juice of 1lime (for the salsa)
- 80 glightly toasted cashew nuts, chopped (for serving)
- To servefresh coriander
- To tastesalt and pepper
- For cookingcoconut oil
Made with Staffords
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Method
Preheat the oven to 180°C. Heat the coconut oil in a large buffet casserole or Dutch oven.
Add the ginger and garlic and cook for a minute until fragrant. Add the rice and toss to coat in the oil, ginger and garlic.
Pour in the chicken stock and Staffords Coconut Milk and stir briefly. Put the lid on, transfer to the oven and bake for 10 minutes while you brown the chicken.
Heat a fresh dollop of coconut oil in a large frying pan. Season the chicken thighs with salt and sear until well caramelised on both sides.
Switch off the heat, add the Staffords Teriyaki Sauce to the pan and toss to coat the chicken.
Carefully remove the rice from the oven and nestle the glazed chicken thighs into it. Cover and return to the oven for another 20 minutes, until the chicken is cooked through and the rice is tender.
Combine all the salsa ingredients in a bowl and season with salt just before serving.
Serve the chicken and rice with a spoonful of salsa on top, scattered with toasted cashew nuts and fresh coriander.
