Glazed Chicken and Coconut Rice
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 2 cups uncooked rice
  • 270ml can coconut milk
  • ⅓ cup marmalade
  • 2 tsp wholegrain mustard
  • 2 cloves garlic, crushed
  • 6 chicken thigh fillets, halved
  • 2 cups green beans
  1. Preheat oven to 200°C fan-forced & line a baking dish or pan with baking paper.
  2. Combine marmalade, mustard, garlic and 1 tbs water. Add chicken & coat in marinade.
  3. Bake for 20 minutes or until cooked through.
  4. Combine rice, coconut milk and 2 cups water in a saucepan. Bring to the boil & then reduce heat to low. Simmer, covered, for 12 minutes or until tender and liquid has absorbed.
  5. While rice is cooking, boil or steam green beans until tender
  6. Serve chicken with rice & beans & top with pan juices.
Recipe by Keep Calm Get Organised at