This recipe first appeared in Woman’s Day.
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Ingredients
Peanut rice
Method
1.Preheat oven to hot, 200°C.
2.In a small food processor, pulse coriander roots and stalks, soy, lime zest and juice, shallot, ginger, sugar, garlic and chilli to a paste.
3.Place chicken in a large baking dish. Coat all over in marinade. Bake for 40-45 minutes until chicken is cooked through and skin is crisp.
4.For the peanut rice: Cook rice with water, following packet instructions. Drain if necessary. Return to pan with peanuts and coriander leaves.
5.Serve chicken with rice, extra sliced red chilli, steamed broccolini and hot sauce.
