Leek & Turmeric Chicken Bake
Ellenor says: “I had this dish when I was 18 years old and on holiday in Chang Mai in Thailand; where they made this amazing delicious curry. Since my travels I have tried to recreate the dishes I tried at home, which is where I came up with this one. It’s such a simple dish as everything gets thrown into one roasting tray with minimal fuss – perfect for a Friday treat.”
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 180g Tilda Basmati rice
- 6 chicken thighs with skin on
- 1 & 1/2 tablespoons fish sauce
- 3 leeks
- 1 tin of coconut milk
- 2 teaspoon ground turmeric
- 1 chilli pepper
Method
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Preheat the oven to 200C.
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Cut the leeks into three sections and then half them. Place the halfs into a roasting tray.
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Mix the coconut milk, fish sauce and turmeric in a jug until combined and them pour into the tray.
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Add the chicken thighs (skin side up) and spinkle a little more turmeric onto the skin. Season with salt and pepper.
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Bake the chicken uncovered for 40-45 minutes until the chicken is cooked through.
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Meanwhile, cook your rice according to the instructions on the packet.
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Once cooked, serve immediately.
