Name: Coconut-crusted lime chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 8 skinless, boneless chicken thighs; zest and juice 2 limes plus extra wedges to serve; 2 tsp medium curry powder or garam masala; 1 tsp chilli powder (optional); 50g desiccated coconut; 1 tbsp vegetable oil; mango chutney and rice, to serve

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Coconut-crusted lime chicken

Coconut-crusted lime chicken

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.6 out of 5.55 ratingsRate

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Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too

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Complete the dish

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One-pan spicy rice

A star rating of 4.7 out of 5.137 ratings

Ingredients

Nutrition

Units:

MetricUS

8 skinless, boneless chicken thighs
zest and juice 2 limes

plus extra wedges to serve
2 tsp medium curry powder

or garam masala
1 tsp chilli powder

(optional)
50g desiccated coconut
1 tbsp vegetable oil
mango chutney

and rice, to serve

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Nutrition: per serving

kcal316
fat16g
saturates9g
carbs2g
sugars1g
fibre2g
protein41g
salt0.49g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

RECIPE TIPS

MAKE EXTRA FOR LUNCH

Double the recipe, adding 8 chicken drumsticks instead of extra thighs, and make enough for your family's lunchboxes the next day.

Recipe from Good Food magazine, November 2010

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A star rating of 4.6 out of 5.55 ratings

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