An easy oven-to-table dish – a great (and delicious) way to feed a family. We love the balance of this dish, the richness of the curry baked rice paired with the fresh and light smashed cucumber salad.
Roasted Coconut, Lemongrass Chicken and Rice with Smashed Cucumber Salad
- 1 hour 30 minutes
- 4
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Ingredients
- 2 lemongrass stalks (roughly chopped)
- 4 garlic cloves
- 1 large thumb-sized piece of ginger
- 1 red chilli
- 1 shallot (cut into quarters)
- 1 tsp turmeric
- 3 Tbsp fish sauce
- 1 lime (zest and juice)
- 1 Tbsp coconut sugar
- 1 tin (400ml) coconut cream
- 1 kg chicken drumsticks (approx. 10)
- 1 ½ cups jasmine rice
- 2 cups chicken broth or stock
- ¼ cup cashews (roasted and roughly chopped)
- ½ cup fresh coriander (roughly chopped)
Smashed cucumber salad
- ¾ large cucumber
- ¼ cup rice wine vinegar
- 1 Tbsp coconut sugar
- 1 Tbsp fish sauce
- 1 garlic clove (crushed)
Method
- Preheat the oven to 180 degrees, fan bake.
- Add the lemongrass, garlic, ginger, chilli, shallot, turmeric, fish sauce, lime juice and zest, coconut sugar and coconut cream into a blender or nutribullet and blend until combined.
- Add the rice to a large baking dish ((we used one that was 40cm x 30cm), pour over the coconut cream mixture and the stock and then nestle in the chicken drumsticks.
- Pop it into the oven for 1 hour and 10-20 minutes or until the liquid has been absorbed and the chicken is golden brown.
- While the chicken is in the oven, you can prepare the smashed cucumber salad. Cut the cucumber in half lengthways, place the cut side down on a chopping board and with a rolling pin or heavy object slightly smash the cucumber, then roughly chop into half moons. Add the cucumber to a bowl.
- To make the dressing, add all the ingredients into a glass jar and shake well to combine. Pour the dressing over the cucumber and let it macerate for at least 15 minutes.
- Once the rice and chicken have cooked, garnish with the cashews and coriander; serve alongside the cucumber salad.
