Thai-Marinated Chicken With Rice And Peas

• 400 ml coconut milk
• 2 None shallots, peeled and chopped
• 1 None red chilli, deseeded and cut into rings
• 1 None lime, juice and grated zest
• 1 None chicken (about 1.3kg), cut into 8 pieces
• 20 g cashew nuts
• 2 tsp coriander seeds
• 1 tsp black peppercorns
• 2 tbsp oil
• 5 cm piece fresh root ginger, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 300 g basmati rice
• 300 g frozen peas
• 15 g fresh coriander, little reserved for garnish, remainder roughly chopped

1. In a bowl, mix the coconut milk, shallots, chili and lime zest and juice. Add the chicken, cover and chill for 1 hour.
2. Heat a dry saute pan and toast the cashews until browned. Remove from the heat and allow to cool. Crush the coriander seeds and peppercorns with a mortar and pestle.
3. Remove the chicken from the marinade and pat dry with paper towels. Heat the oil in a Dutch oven or other heavy bottomed skillet with a lid and sear the chicken for 6-8 mins, turning, until browned. Add the marinade, coriander seeds, peppercorns, ginger and garlic. Cover and simmer for 40 mins.
4. Cook the rice in boiling salted water according to the package instructions. In a separate saucepan, cover the peas with a little water and cook for 6 mins. Drain the rice and peas and mix with the cashews.
5. Stir the cilantro into the chicken and simmer for 2 mins. Serve with the rice and peas, garnished with cilantro.

coconut milk, shallots, red chilli, lime, chicken, nuts, coriander seeds, black peppercorns, oil, fresh root ginger, clove garlic, basmati rice, frozen peas, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/21546 (may not work)