Chicken With Coconut Rice And Broccoli - cooking recipe

Ingredients

1 None lime, half juiced and half cut into wedges
2 tsp fresh ginger, finely chopped
1 clove garlic, finely chopped
1 None chilli, finely chopped
1 14 oz can coconut milk
1 lb chicken breast
2 cup vegetable stock
1 cup basmati rice
1 tsp oil
6 cup broccoli florets
4 sprigs parsley, chopped

Preparation

In a large bowl, mix the lime juice, ginger, garlic, chili, and 7 oz coconut milk and season with salt. Submerge the chicken in the mixture, cover, and marinate in the refrigerator for 1 hour.
Meanwhile, bring the stock to a boil and cook the rice according to the package instructions.
Heat oil in a non stick pan, remove the chicken from the marinade, and saute over medium heat for about 5 minutes on each side, or until cooked through. Cook the broccoli in boiling salted water for 4-5 minutes.
Drain the rice, stir in the remaining 7 oz of coconut milk, and season with salt, pepper, and lime juice. Drain the broccoli and mix it in with the rice.
To serve, cut the chicken into slices. Place some of the rice and broccoli mixture in a bowl and top with chicken. Garnish with chopped parsley and wedges of lime on the side.