Description
A flavorful and aromatic baked chicken and rice dish infused with lemongrass, ginger, and a tangy soy-honey marinade. This one-pan recipe combines succulent marinated chicken thighs with fragrant basmati rice cooked in a savory chicken stock, garnished with fresh spring onions, chili, coriander, and lime for a deliciously balanced meal.
Ingredients
Scale
Marinade and Chicken
- 2 tsp lemongrass purée
- 2 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp fish sauce
- 1 tbsp honey
- 3 tbsp dark soy sauce
- 1 lime, juiced
- 8 skinless, boneless chicken thighs
Rice and Stock
- 1 chicken stock cube
- 220g basmati rice
- 6 spring onions, finely sliced
- 1 red chilli, finely chopped
Garnish
- Shredded carrot
- Finely chopped coriander
- Lime wedges
- Chilli oil
Instructions
- Prepare the Marinade: In a bowl, mix together the lemongrass purée, ginger paste, garlic paste, fish sauce, honey, dark soy sauce, and lime juice until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the skinless, boneless chicken thighs to the marinade, coating them thoroughly. Leave to marinate for 10 minutes. For make-ahead, place the marinated chicken in a freezer bag and refrigerate or freeze along with the rice, spring onions, and chilli in a separate bag; defrost overnight in the fridge before cooking.
- Preheat the Oven: Set your oven to 200°C (180°C fan)/gas mark 6 to ensure it reaches the optimal baking temperature.
- Prepare the Stock: Dissolve the chicken stock cube in 100ml of boiling water, then add 400ml of cold water to make the cooking stock for the rice and chicken.
- Assemble in Baking Tray: In a 20 x 30 cm baking dish, combine the basmati rice, finely sliced spring onions, and chopped red chilli. Mix the ingredients evenly to distribute flavors.
- Arrange Chicken and Add Stock: Place the marinated chicken thighs evenly on top of the rice mixture. Then pour the prepared chicken stock carefully over the chicken and rice to ensure proper cooking and flavor infusion.
- Cover and Bake: Cover the baking tray tightly with tin foil to trap steam. Bake in the preheated oven for 30 minutes, allowing the rice to absorb the stock and the chicken to cook through gently.
- Final Bake: Remove the tin foil and continue baking for an additional 10 minutes to brown the chicken slightly and evaporate any excess liquid.
- Serve: Dish up the baked chicken and rice, garnishing with shredded carrot, finely chopped coriander, lime wedges, and a drizzle of chili oil to add fresh brightness and a spicy kick to the meal.
Notes
- Marinating the chicken for longer than 10 minutes or overnight intensifies the flavors.
- You can prepare the marinade and assemble the ingredients ahead of time for convenience.
- Adjust the amount of chilli and chilli oil according to your spice preference.
- If you don’t have lemongrass purée, finely chopped fresh lemongrass can be substituted.
- Covering the dish tightly during baking ensures the rice cooks evenly and remains moist.
- Use skinless chicken thighs for tenderness; bone-in can extend cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Keywords: lemongrass chicken, baked chicken rice, ginger chicken, one-pot meal, Asian baked rice, comforting dinner, easy chicken recipe
