The delicious smells coming from the oven once this is on the go will drive your family’s tastebuds wild.
Serves 4
1 tbsp vegetable oil
4 boneless chicken breasts, skin on
2 tbsp clear honey
1 tbsp dark soy sauce
2 garlic cloves, crushed
2cm (¾in) piece of fresh root ginger, finely grated
grated zest and juice of 1 large orange
225g (8oz) button mushrooms, halved lengthways
2 bunches salad onions, trimmed and halved
400ml (14fl oz) of water
1 x 50g (2oz) block creamed coconut, roughly chopped
200g (7oz) long grain rice
1 bay leaf
orange wedges and bay leaves, to garnish
Step one Preheat the oven to 190°C/375°F/gas 5. Heat the oil in a frying pan and cook the chicken, skin-side down, for 2–3 minutes on each side until golden brown; transfer to an ovenproof dish.
Step two Mix together the honey, soy sauce, garlic, ginger and zest and juice of the orange, and pour the mixture over the chicken. Bake for 10 minutes, then add the mushrooms and salad onions. Baste the chicken with the juices and bake for a further 10 minutes.
Step three Meanwhile, make the coconut rice: bring the water to the boil in a non-stick pan, add the creamed coconut and stir until it has dissolved; add the rice and bay leaf. Cover and simmer for 12–15 minutes, stirring occasionally, until the rice is tender and the liquid absorbed.
Step four Serve the rice with the chicken, garnished with orange wedges and bay leaves.