Lime and Coconut Chicken with Rice

Method

1. 1
   Season the chicken thighs with salt and pepper. Heat a little oil in a pan and place the chicken skin side down. Cook until golden brown, then flip for 30 seconds to seal the other side. Remove from the pan and set aside.
2. 2
   In the same pan, add the sliced red onion, coriander roots and stems, chili (if using), crushed garlic, and crushed ginger. Stir well to scrape up any browned bits from the bottom of the pan. Cook for about a minute.
3. 3
   Add the rice, sliced limes, coconut milk, chicken stock, and fish sauce. Stir to combine everything evenly.
4. 4
   Nestle the chicken pieces back into the pan on top of the rice mixture. Bring the liquid to a boil.
5. 5
   Reduce the heat to low, cover with a lid, and cook for 15–20 minutes until the rice is tender and the liquid is absorbed. Check the rice; if not fully cooked, continue cooking for a few more minutes.
6. 6
   Garnish with fresh coriander leaves and a squeeze of extra lime juice. Serve immediately.