How to cook chicken lime and mint with coconut rice

Add the paste to a bowl with Olive oil, chilli flakes, salt and pepper and chicken, mix so all chicken is well coated. Refrigerate for 30 minutes to marinate.

Combine coconut cream, chicken stock and rice to a saucepan, cook using the absorption method. Bring to a boil over high heat then reduce to a simmer until rice has absorbed the liquid.

Heat a tablespoon of olive oil in a pan and slowly add the chicken. Once cooked add to a pan on low heat. Add apple to the cooked chicken then squeeze in half your lime and ensure coverage of the meat

Serve up and enjoy!