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Chilli Chicken Rundown with Lime Rice

By OcadoLife
Michelle Trusselle – MasterChef The Professionals semi-finalist and founder of Caribbean supper club Myristica – created this Chilli Chicken Rundown with Lime Rice, full of zing and spice. “In Jamaican cuisine,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 2 red chillies, deseeded and chopped, plus extra to garnish, thinly sliced
  • 5 garlic cloves, 3 crushed or grated, 2 finely chopped
  • 20g ginger, grated
  • 10g parsley, chopped, plus a handful, chopped, for the rice
  • 10g coriander, chopped, plus a handful, chopped, for the rice, and extra to garnish
  • 20 thyme sprigs, leaves picked
  • 4 tbsp rapeseed oil
  • 2 limes, 1 zested, both juiced, plus extra wedges to serve
  • 8 bone-in chicken thighs, skinned
  • 2 (400ml) tins coconut milk
  • 1 scotch bonnet chilli, stem removed, left whole
  • 2 shallots, finely chopped
  • 200g cherry tomatoes, halved
  • 1 (240g) pack baby spinach
  • 300g basmati rice
  • 0.5 coconut, grated, plus extra to finish (optional)

Method

6 steps

  1. Step 1

    To make the marinade, in a blender, blitz the chopped chillies, the crushed or grated garlic cloves, the ginger, 10g chopped parsley and coriander, half the thyme, the oil and half the lime juice until you have a coarse paste. Set aside 2 tbsp for the rundown; put the rest in a bowl. Add the chicken with a pinch of salt; toss to coat. Chill for 2 hrs or ideally overnight.

  2. Step 2

    Preheat the oven to 180°C/160°C fan/gas 4. Heat a griddle or frying pan over a medium heat; sear the chicken for 10 mins, until golden. Transfer to a roasting tin and roast for 30 mins or until cooked through.

  3. Step 3

    For the rundown: put the coconut milk and scotch bonnet in a large saucepan over a medium heat and bring to the boil. Bubble for 20 mins until reduced by half (keep an eye on it). Add the shallots, finely chopped garlic, remaining thyme and tomatoes; reduce the heat and simmer for 15 mins more. Add the spinach, cover and leave to wilt. Stir in the reserved marinade and season with a pinch of salt.

  4. Step 4

    Cook the rice to pack instructions; stir through the remaining chopped parsley and coriander, the coconut (if using), the remaining lime juice and the zest.

  5. Step 5

    Serve the chicken with the rice and rundown sauce. Garnish with extra coriander, grated coconut (if using), sliced chilli and lime wedges.

  6. Step 6

    Recipe Tip:Allow at least 2 hrs extra time for marinating.