This is the kind of dinner you can throw together after a busy day and know everyone will love! You have crispy-skinned chicken, creamy coconut rice and plenty of fresh lime and coriander all cooked in one pan for the easiest weeknight dinner!

Serves 4

Ingredients

4 chicken thighs, skin on
1 tbsp olive oil
1 lime, juice
3 shallots, thinly sliced
1 tsp garlic, minced
1 tsp ginger, minced
1 cup jasmine rice, uncooked
½ cup chicken stock
1 tsp chicken stock powder
1 tbsp fish sauce
270 ml coconut milk
4 spring onions, thinly sliced
Fresh coriander, to serve
Extra lime wedges, to serve
Salt and pepper

Method

1. Preheat oven to 180°C.

2. Heat the olive oil in a large ovenproof frying pan over medium-high heat. Season the chicken thighs with salt, pepper and lime juice.

3. Place the chicken skin-side down in the hot pan and cook for 4–5 minutes, or until the skin is golden and crispy. Flip and cook for another 1–2 minutes, then remove the chicken from the pan and set aside.

4. Add the shallots, garlic and ginger to the same pan. Cook for 2–3 minutes until softened and fragrant.

5. Add the jasmine rice, chicken stock, chicken stock powder, fish sauce, remaining lime juice, coconut milk and spring onions. Stir well to combine.

6. Place the chicken thighs back into the rice mixture, skin-side up.

7. Cover the pan with a lid or foil and bake for 15 minutes. Remove the cover and continue cooking for another 15 minutes, or until the rice is tender and the chicken is cooked through.

8. Finish with fresh coriander and a squeeze of lime. Serve straight from the pan!

Check out our delicious creamy curried lentils for another quick, one-pan dinner