Snapguide
STEPS
TOOLS
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.

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.

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

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!

  • 4.0 Chicken thigh fillets
  • 1.0 Lime, sliced into wedges
  • 1.0 Green apple, finally chopped
  • 1.0tsp Chilli flakes
  • 2.0Tbsp Olive oil
  • 20.0 Fresh mint leaves
  • 2.0 Garlic cloves
  • 400.0ml Coconut cream
  • 1.0c Arborio rice
  • 1.0c Chicken stock