Thai-Marinated Chicken With Rice And Peas - cooking recipe

Ingredients

400 ml coconut milk
2 None shallots, peeled and chopped
1 None red chilli, deseeded and cut into rings
1 None lime, juice and grated zest
1 None chicken (about 1.3kg), cut into 8 pieces
20 g cashew nuts
2 tsp coriander seeds
1 tsp black peppercorns
2 tbsp oil
5 cm piece fresh root ginger, peeled and finely chopped
1 clove garlic, peeled and finely chopped
300 g basmati rice
300 g frozen peas
15 g fresh coriander, little reserved for garnish, remainder roughly chopped

Preparation

In a bowl, mix the coconut milk, shallots, chili and lime zest and juice. Add the chicken, cover and chill for 1 hour.
Heat a dry saute pan and toast the cashews until browned. Remove from the heat and allow to cool. Crush the coriander seeds and peppercorns with a mortar and pestle.
Remove the chicken from the marinade and pat dry with paper towels. Heat the oil in a Dutch oven or other heavy bottomed skillet with a lid and sear the chicken for 6-8 mins, turning, until browned. Add the marinade, coriander seeds, peppercorns, ginger and garlic. Cover and simmer for 40 mins.
Cook the rice in boiling salted water according to the package instructions. In a separate saucepan, cover the peas with a little water and cook for 6 mins. Drain the rice and peas and mix with the cashews.
Stir the cilantro into the chicken and simmer for 2 mins. Serve with the rice and peas, garnished with cilantro.