1 Tbsp coconut oil
2 Tbsp ginger, grated
1 Tbsp garlic, grated
315g white rice, rinsed
500ml chicken stock
400ml Staffords Coconut Milk
± 800g boneless, skinless free-range chicken thighs
4 Tbsp Staffords Thick Teriyaki Sauce
1 medium pineapple, peeled and diced
1 medium tomato, diced
4 spring onions, sliced
Zest and juice of 1 lime
80g lightly toasted cashew nuts, chopped, for serving
Fresh coriander, for serving
Salt and pepper, to taste
Coconut oil, for cooking
Preheat oven to 180˚C.
In a large buffet casserole or dutch oven heat the coconut oil.
Add the ginger and garlic and cook for a minute until fragrant.
Add the rice and toss to coat in the oil, ginger and garlic.
Pour in the chicken stock and Staffords Coconut Milk. Stir to mix briefly.
Place the lid on the pot and transfer to the oven.
Bake for 10 minutes while you brown the chicken.
Heat a fresh dollop of coconut oil in a large frying pan.
Season the chicken thighs with salt and sear until well caramelised on both sides.
Switch the heat off and add the Staffords Teriyaki Sauce to the pan.
Toss to coat the chicken.
Carefully remove the rice from the oven.
Nestle the glazed chicken thighs into the rice.
Cover with the lid and return to the oven for another 20 minutes until the chicken is cooked through and the rice is tender.
Combine all the salsa ingredients in a bowl and season with salt just before serving.
Serve the super fragrant sticky coconut chicken and rice with a spoonful of salsa on top.
Scatter with toasted cashew nuts and fresh coriander. Enjoy!