Easy weeknight winner: coconut and lemongrass chicken bake
Prep time: 10 min | Cooking time: 45 min | Serves 4
8 chicken pieces, bone on
250 g/ 1 cup coconut cream
1 lemongrass stalk, thinly sliced
1 small red chilli, thinly sliced (go easy on the chilli if serving to your kids).
1 lime, cut into rounds
2 Tbsp honey
2 Tbsp soya sauce
Salt and black pepper to season
250 g egg noodles
200 g mange tout
1. Preheat the oven to 180°c.
2. Place the chicken pieces into an oven-proof casserole dish (the Humble & Mash large rectangular baker is ideal). Top with coconut cream, lemongrass, chilli and lime rounds. Drizzle over the honey and soya sauce and season.
4. Bake for 45 minutes, until the chicken is golden and cooked through.
5. Five minutes before the chicken comes out of the oven, prepare the noodles and mange tout. Place the noodles into a glass bowl, pour over boiling water and set aside for 3–4 minutes. Drain. Blanch the mange tout in salted boiling water.
Pour yourself a glass of wine, call the family to the table and serve.
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