Coconut & turmeric baked chicken thighs
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour
- 6-8 chicken thighsskin on, about 130g with bone in
- 1 tsp turmeric
- 1 tsp cumin
- 2 garlic clovesgrated
- thumb-sized piece of gingergrated
- 200ml coconut milk
- 1 onionfinely sliced
- 250g spring greensor spinach, roughly chopped
- 1 tsp maple syrupor honey
- 400g cooked riceto serve
Nutrition: Per serving
- kcal427
- fat18g
- saturates7g
- carbs36g
- sugars6g
- fibre5g
- protein28g
- salt0.4g
Method
step 1
Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
step 2
Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
step 3
Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.