Spicy Chicken & Coconut Rice

Step 1: Marinate the Chicken

In a mixing bowl, combine the lime juice, 1 tsp of rapeseed oil, a generous pinch of allspice, grated ginger, minced garlic, smoked paprika, and 1 tbsp of fresh thyme. Gently pound the thickest part of each chicken breast fillet to flatten it slightly, ensuring even cooking. Make three shallow slashes across each breast to help the marinade penetrate. Add the chicken to the spice mixture, tossing to thoroughly coat it with the flavorful blend.

Step 2: Cook the Rice

In a medium saucepan, add the brown basmati rice, the remaining ½ tsp of allspice, chopped creamed coconut, 1 tbsp of thyme, sliced spring onions, and vegetable bouillon powder. Pour in 370ml of boiling water and mix in the diced red pepper along with the red kidney beans (including the can's liquid). Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 25 minutes until the rice is tender and has absorbed most of the liquid. After cooking, remove from heat and let it rest covered for 5 minutes to allow any excess moisture to be absorbed.

Step 3: Sear the Chicken

While the rice is cooking, lightly grease a non-stick frying pan with a small amount of oil and heat it over medium heat. Add the marinated chicken to the pan, cooking it for 6 minutes on one side until golden. Flip the chicken and continue cooking for another 5-6 minutes, or until the chicken is browned and fully cooked through. Once done, cover the pan and let the chicken rest while you finish preparing the rice.

Serving

To serve, fluff the coconut rice and beans with a fork, then plate it alongside the succulent chicken. For a finishing touch, garnish with a sprinkle of additional thyme. Enjoy this delicious and aromatic meal!