Ingredients
6 medium chicken thigh cutlets, skin on
2½ Tbsp tom yum paste
400ml coconut cream
250ml chicken stock, hot
2 sticks lemongrass, smashed
2 Tbsp fish sauce
6 kaffir lime leaves
2 slices fresh ginger
250g jasmine rice, rinsed
250g cherry tomatoes, halved
4 baby sweetcorn, halved lengthways
150g green beans, trimmed
1 Tbsp vegetable oil
6 shallots, cut into batons
Lime wedges, to serve
Method
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Preheat oven to 190°C fan-forced (210°C conventional).
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Run a sharp knife along each side of chicken bone to loosen flesh away from but not off bone. Turn chicken over and cut a couple of slashes on skin side.
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Put tom yum paste, cream, stock, lemongrass, fish sauce, lime leaves and ginger in a large roasting tray. Stir to combine. Add rice, stir.
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Nestle chicken cutlets, skin side up, cherry tomatoes and corn into rice. Cover roasting tray with baking paper, then two layers of foil. Bake for 40 minutes.
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Meanwhile, preheat a dry frying pan on high heat. Add beans and cook for 1-2 minutes until they start to blacken. Add oil carefully as it will spit. Add shallots and toss, cook for a further 30 seconds. Set aside.
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Remove chicken mixture from oven, uncover, add beans and shallots. Return to oven, cook uncovered for a further 20 minutes. Serve chicken rice with lime wedges.