Coconut-crusted lime chicken

Treat your friends or family to these chicken bites, delicious with mango chutney and rice – and good cold the next day too

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 316
fat 16g
saturates 9g
carbs 2g
sugars 1g
fibre 2g
protein 41g
salt 0.49g

Ingredients

8 skinless, boneless chicken thighs
zest and juice 2 limes, plus extra wedges to serve
2 tsp medium curry powder or garam masala
1 tsp chilli powder (optional)
50g desiccated coconut
1 tbsp vegetable oil
mango chutney and rice, to serve

Tip

Make extra for lunch
Double the recipe, adding 8 chicken drumsticks instead of extra thighs, and make enough for your family's lunchboxes the next day.

Method

Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.