Friday Foods #14

This week’s Friday Foods is from a recipe I found in this month’s UK edition of Good Housekeeping. I have been reading this magazine more to find recipes to try. It is for Lime and Caper Chicken with Green Rice. I did some modifying for this recipe based on what we had already at home. The original serving size is for 4 people, but I split everything in half for just my husband and I.

Here are the ingredients for the original recipe:

8 portions of chicken thighs

75g butter, softened

3 garlic cloves, crushed

Zest and juice of two limes

Large bunch of coriander, keep leaves and stalks seperated

4 tbsp capers

225g long grain rice (I used basmati)

1 green pepper

1 large green chilli (I used a red chilli)

350 ml hot vegetable stock

2 tsp vegetable oil

3 spring onions

Preheat your oven to 200C. Cut three or four deep cuts into each chicken piece and put chicken into a roasting tin.

In a small bowl (I used pestle and mortar), mash the butter, garlic, lime zest, salt and pepper. Finely chop half of the coriander leaves and mix into the butter. Rub the butter all over the chicken and into the cuts. Scatter the capers over the chicken and roast for 40-45 minutes.

While the chicken is cooking, rinse the rice in a sieve under cold water, then drain. In a food processor, combine the pepper, green chilli, and coriander stalks with half of the vegetable stock. When smooth, add remaining chicken stock and combine again.

Heat oil in a medium pan over low-medium heat. Fry the spring onions for two minutes. Add the drained rice and stir. Add the vegetable purée and a pinch of salt. Bring to a simmer and cover with lid. Reduce heat to very low and cook for 12 minutes (without stirring or boiling). Once finished simmering, remove lid, stir with fork, and cover again. Turn off heat and let sit for 10 minutes.

Once everything is cooked and ready, drizzle lime juice over the rice and mix. Serve both on plates. Scatter remaining coriander leaves and butter from roasting tin onto plate.

There you have it! Good Housekeeping says this recipe is only £1.74 per portion, so it’s economical as well as delicious!

xx Hannah

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