Easy Thai-baked chicken

• doses: 4

Ingredientes

4 chicken fillets, halved widthways

1 tbsp coconut Oil

For the marinade:

I large handful of fresh coriander, chopped

180ml tinned coconut milk

12 fresh basil leaves

1 large green chili, seeds removed

3 garlic cloves

2 cm slice of fresh ginger, peeled and roughly chopped

Salt and black pepper

1 tsp ground coriander

2 tsp brown sugar

To serve:

2 limes, cut into wedges

Rice

Instruções

1 Place all of the marinade ingredients in the bowl of a food processor and whizz until the mixture is smooth.

2 Add the chicken to a large sea able freezer bag. Pour the marinade over the chicken, seal the bag and massage it into the meat. Place in the fridge for at least three hours.

3 Preheat the oven to 190'C/17ffC fan/gas mark 5. Heat the oil in a large ovenproof pan over a medium-high heat. Cook the chicken pieces for 3-4 minutes on each side. Add the marinade to the pan and place in the

oven for 18-20 minutes or until the chicken is thoroughly cooked.

4 Tent loosely with tin foil and allow to rest for 5-10 minutes before serving.

5 Sprinkle with more chopped coriander and serve with lime wedges and rice.