Spiced Chicken with Coconut Rice
and Baked Corn on the Cob
This creamy coconut rice is (in our humble opinion), pretty amazing. Teamed with some delicious shawarma spiced chicken drumsticks and roasted corn on the cob, it’s going to be a sensational (but slightly messy!) dinner … Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Corn on the Cob
2
Honey
1
Shawarma Spice Mix
8
Chicken Drumstick
1
Onion
1
Red Pepper
2
Vine Tomatoes
1
Garlic Clove
1
Organic Black Beans
175
Basmati Rice
200
Coconut Milk
1
Chicken Stock Pot
1
Flat Leaf Parsley
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Half the corn on the cob by running a knife firmly around the middle then snapping in half with your hands. Put the honey in a bowl with the shawarma seasoning and a drizzle of oil. Tip: If you’re not too keen on spice, use slightly less shawarma seasoning. Stir together, then put the chicken in the bowl. Mix with your hands so each drumstick gets a good coating. Leave to the side. Tip: Make sure you wash your hands after handling raw meat!
Cut the onion in half through the root. Peel and chop into roughly 1cm pieces. Remove the core from the pepper and chop into 1cm pieces as well. Chop the tomato into roughly 2cm chunks, peel and grate the garlic (or use a garlic press if you have one). Drain and rinse the black beans in a colander.
Put your drumsticks in an oven proof dish along with your corn on the cob. Drizzle some oil over your corn then sprinkle a pinch of salt and a good grind of black pepper over everything. Tip: If you need to use two baking trays, that’s fine! Put your chicken and corn in your oven to cook for 30-35 mins. Tip: The chicken is cooked when no longer pink in the middle.
Meanwhile, put your onion in a large frying pan with a drizzle of oil. Cook on medium heat for 5 mins before adding your red pepper, a good pinch of salt and a good grind of black pepper. Cook for another 5 mins. Add your tomato and garlic, stir together and cook for 1 minute longer, before adding the black beans, basmati rice, coconut milk, chicken stock pot and the water (as specified in the ingredient table above).
Bring your mixture to the boil (making sure your stock pot has dissolved), then reduce the heat to a simmer, put the lid on and cook for 10 mins. When the 10 mins are up, remove from the heat and leave to the side to rest, so it cooks in its own steam for 10 mins more.
While everything is cooking, roughly chop the parsley and give your kitchen a quick tidy.
When everything is cooked, remove your chicken and corn from your oven. Stir your parsley through your rice and serve with your chicken and corn on top. Enjoy!
