Coconut Chicken with Rice.

INGREDIENTS

• 1 kilo chicken

• 2 garlic cloves, minced

• limes zest

• 1 tsp thyme

• 3 cups parboiled long grain rice

• 2 cups chicken stock

• 1can coconut milk

• salt to taste.

• 1 cube of maggi

• 2 tbsp blended pepper

• 2 tbsp tomato paste

• juice from 2 limes

• 1 handful Scent leaf (

DIRECTIONS

• Heat oven to 425° F.

• Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray.

• Sprinkle the chicken breasts with the garlic, thyme and lime zest; set aside.

• Wash the rice and place in the baking dish.

• Combine the chicken stock, coconut milk, salt, maggi, pepper, tomatoes paste,lime juice and pour onto the rice.

• Arrange the chicken on top of the rice.

• Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.

• Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.