Thai Spiced Chicken

Pop the diced chicken into a mixing bowl and season with salt. Add a glug of oil, half of the Thai spice and a good pinch of lime zest. Rub the flavourings into the meat and keep to one side, we will cook it later. IMPORTANT: Remember to wash your hands after handling raw meat!

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the remaining Thai spice, the chicken stock and basmati rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, put a frying pan medium heat and add the desiccated coconut (no oil).  Toast, tossing or stirring frequently for 2-3 mins. Be careful, it burns easily! Transfer to a bowl. Return the pan to medium-high heat with a drizzle of oil and add the diced chicken and marinade. Fry until golden, stirring occasionally, 5-6 mins.

Meanwhile, mix the soy sauce and honey, with half the remaining lime zest and all the juice. Stir in half the fresh coriander and the olive oil (see ingredients for amount). Set aside. Add the spinach to the chicken and stir-fry for 2 mins. Add a splash of water. Cook until the leaves are wilted and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.