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Lemon Chicken with Coconut Rice

Janine
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 6

Ingredients
  

Coconut rice

  • 2 Cups Easy long grain rice
  • 2 Cups Coconut Milk
  • 1 Cup Boiling Water
  • 1 Vegetable Stock
  • 2 Star Anise

Lemon Chicken

  • 1/8 Cup Extra Virgin Olive Oil
  • 1 Can Cannellini Beans
  • 2 Green Peppers
  • 2 Yellow Peppers
  • 1 Large Onion
  • 8 Chicken Thighs
  • 2 Chicken Stock
  • 1 Tbsp Liquid Seasoning
  • 4 Minced Garlic
  • 1/2 Tbsp Dry Dill
  • 1/2 Tbsp Italian Seasoning
  • 1/2 Tbsp Garlic Powder
  • 1/2 Cup Lemon Juice
  • 1 Tsp salt/pepper

Instructions
 

  • Now this recipe can be made a day earlier and left to marinate in the fridge, until ready to be baked, or it can be done on the day.
    In casserole add all your ingredients together then bake for 25 minutes on 160°C. Turn up your temperature to 200°C and change the mode on your oven from baking to grill then Grillet for five minutes to give the chicken thighs. Really nice golden colour.
  • Start by washing 2 cups of rice until the water is clear. Then in a saucepan, add your star anise your washed rice followed by 2 cups of coconut milk, one cup of boiling water and finally one vegetable stock. Mix all the ingredients together.
    Once your pan starts to boil, change the setting to the lowest close the lid, and let it steam for 20 minutes.