Asian Chicken

While the rice is cooking, peel and grate the ginger and garlic (or use a garlic press) and zest the lime. Pick the coriander leaves from their stalks, roughly chop the leaves and finely chop the stalks (keep separate). Put the chicken breasts in a mixing bowl with half the ginger, half the garlic, all the lime zest and all the coriander stalks. Season with a generous pinch of salt and black pepper.

Put a frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden, 4-5 mins, stirring frequently. Transfer the coconut to a small bowl and return the pan to high heat with a splash of oil. Add the chicken and cook until nicely browned, 2 mins on each side. Transfer the chicken to an ovenproof dish.

Add the remaining stock pot to the frying pan, along with the water for the chicken (amount specified in the ingredient list). Bring to a boil and stir to dissolve the stock pot. Pour into the ovenproof dish. Wrap the dish tightly with foil and pop it on the top shelf of your oven for 16-18 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Rinse out the frying pan - we'll use it later for the kale!

While the chicken cooks, cut the lime in half and squeeze the juice into a bowl. Mix in the ketjap manis, coriander leaves and olive oil (amount specified in the ingredient list). This is the dressing. Pop your frying pan back on high heat and add a splash of oil. Stir-fry the kale for 2 mins. Then add the remaining ginger and garlic with a splash of water. Put the lid on and cook for another 2-3 mins. When done, pour the soy sauce over the kale.