So it seems people are after the recipe for my Black Rice Lime Chilli Chicken, just hope I can remember it! This was a mashup of a few ideas that I’d seen and that I then just combined into this dish.
You will need:
2 chicken thigh’s per person cut into strips (3cm wide)
1/2 Cup Black rice per person
chicken stock
coconut water
juice of 2 limes
4 red chilli’s, sliced
2 cloves garlic, crushed
2cm ginger, finely sliced
Sesame Oil
Tin crushed tomatoes
coriander to garnish
Directions:
Cut your chicken thighs into 3cm strips and marinate in lime juice, sliced chilli, garlic, ginger and Sesame oil for at least two hours. Go carefully with sesame oil as it can be over powering.
While chicken is marinating wash your black rice.
Also now prepare the crushed tomatoes for the base. place in small pan, add crushed garlic, and red chilli. I added finely chopped coriander as well. Simmer to heat and infuse flavours
Add 1 cup black rice to large pot, then add 4 cups chicken stock and 4 cups coconut water. Bring to boil then simmer for 35 minutes, stirring occasionally.
When rice has about 15 minutes to go, heat a large griddle pan to smoking hot. Cook chicken on each side until done, griddle pan leaves the note black char lines.
To assemble plate up rice, add crushed tomato on top, then layer chicken strips over this. Garnish with more red chilli and coriander. You could also add a small dollop of Greek yoghurt to counter the chilli if you wish.
