THAI-MARINATED CHICKEN FILLETS WITH CREAMY RICE, ROASTED CARROTS WITH ORANGE, CUMIN AND HONEY | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Treat your guests to something special with these easy dishes that are bursting with colour and flavour. Download the shopping list.

 (Serves 4–6)

4­­–6 chicken, fillets or deboned thighs

30ml Thai green curry paste

1 lime, finely grated zest and juice

30ml olive oil

30ml fresh basil leaves, chopped

30ml fresh coriander leaves, chopped

salt and milled black pepper, to taste

FOR THE CREAMY RICE

2 cups raw parboiled white rice

1 x 410g tin coconut milk

1 x 410g cream of chicken or cream of mushroom soup

2 garlic cloves, crushed

45g Parmesan cheese, finely grated

salt and milled black pepper

FOR THE ROASTED CARROTS WITH ORANGE, CUMIN AND HONEY

300g whole small carrots, cleaned

30ml olive oil

1 orange, juice and finely grated zest

15ml cumin seeds

30ml honey

salt and milled black pepper, to taste

TO SERVE

fresh limes

fresh basil leaves

fresh coriander leaves

METHOD

 1. To make the marinated chicken, cut the chicken into 2–3cm cubes.

2. Mix the remaining ingredients well in a bowl. Add the chicken pieces and toss well to coat. Cover and place in the fridge for an hour or overnight.

3. To make the creamy rice, place all the ingredients in a pan and stir well.

4. Bring to the boil then reduce the heat to simmer.

5. Cover and cook for 25–35 minutes, stirring occasionally and adding a splash of milk or water if needed, until the rice is just tender.

6. To make the roasted carrots, preheat the oven to 180°C. Arrange the carrots in a roasting pan.

7. Mix the remaining ingredients together and pour over the carrots, coating them well.

8. Roast the carrots for 25–35 minutes, or until just tender.

9. Thread the chicken onto skewers and either braai or grill until cooked, but tender.

10. Serve with the creamy rice, the lime wedges and extra basil and coriander leaves.

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