YOU’LL love the fresh flavours in this week’s recipe. The lemon and chilli marinade is oh so tasty.
If you’ve got time, leave the marinade on the chicken before cooking for an hour to really develop the flavours.
We used Tilda Coconut Basmati Rice, but Tilda Lemon & Herb would also work a treat.
You’ll need
1 medium chicken, about 1.75kg
Marinade Ingredients
1 tbsp honey
1 tbsp lemon flavoured oil
½ tsp smoked paprika
Juice from 1 lemon
Zest from 1 lemon
1 tsp chilli puree
1 clove garlic, crushed
Rice Ingredients
1 pack Tilda TSB Coconut
4 asparagus tips
1 tbsp coconut oil
Large handful fresh spinach leaves
Squeeze of lemon juice
Method
Preheat oven to 180°C/160C fan/gas mark 4/350F.
Place the chicken, breast side down and, starting at the thigh end, make a cut through it. Turn the chicken over and press down firmly to open it up. Place in ovenproof dish.
Mix together all the marinade ingredients and spread over the chicken. Cook in the oven for about 1 hour 15 mins or until the juices run clear. Leave to rest for 10 minutes.
Meanwhile, blanch the asparagus tips in boiling water for about 3 mins and cool immediately in cold water.
In a large frying pan or wok heat the coconut oil. Add the spinach and heat through until wilted.
Heat the Tilda Coconut Steamed Basmati Rice in the microwave and stir into the pan.
Add the asparagus and a squeeze of lemon juice.
Serve with slices of chicken.
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