Method

for the chicken and rice:

Pre heat the oven to 200C.

Line a shallow baking tray with baking paper.

In a large bowl mix the oil, lime juice, sugar, soy sauce, and garlic so the sugar dissolves. Add the lime leaves and chicken, mixing well so the mixture distributes evenly over the chicken.

Place the chicken thighs side by side, skin side up, on the paper lined tray. Tuck the kaffir lime leaves under the chicken and pour the lime mixture over the chicken. Place in the oven for 40 minutes or until cooked through and well browned.

Meanwhile, use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5 centimetres above the level of the rice.

Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 minutes.

Remove from the heat and without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork but don't smash the grains. Cover and reserve.

for the herbed slaw:

Put the onions, lime juice, fish sauce and sugar into a salad bowl and mix well. Reserve for 10 minutes or until the onion has wilted.

Heat the oil in a frying pan over moderate heat , add the coconut and carefully stir fry until golden. Remove immediately to a plate and cool.

Add the cabbage, sesame oil, peanuts and herbs to the onion mixture in the salad bowl. Mix well.

to serve:

Serve the chicken and slaw beside the rice

Pour the chicken juices over the chicken and put a lime half on each portion for squeezing.

Ingredients

for the chicken and rice:

3 tablespoons vegetable oil

4 tablespoons fresh lime juice

15 grams sugar

2 tablespoons Kikkoman soy sauce gluten free

3 cloves Garlic finely chopped

3 Kaffir Lime leaves

8 Fermier, chicken thighs bone in

350 grams Trade Aid jasmine rice

2 limes halved

for the herbed slaw:

2 Red Onion sliced very thinly

4 tablespoons fresh lime juice

2 tablespoons Megachef fish sauce

20 grams sugar

1 tablespoon vegetable oil

30 grams shredded coconut

1/2 small savoy cabbage central core and outer leaves removed. Cabbage very thinly sliced.

1 tablespoon Olivado Sesame Oil

50 grams Roasted, unsalted peanuts crushed or chopped

5 grams Basil leaves

5 grams mint leaves

5 grams Fresh coriander leaves