Serves 4, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
FOR THE CHICKEN
2 tbsp of vegetable oil
8 skinless chicken thighs
2 garlic cloves, chopped
1 cubed red onion
3 spring onions, chopped
1 red pepper, cubed
Sea salt
250ml of Peri-peri sauce
1 cup of coconut milk
1 cup of chopped coriander
FOR THE RICE
1 tbsp of oil
1 chopped red onion
3 spring onions, chopped
2 cups of long-grain rice, rinsed and drained
1 tsp of salt
½ tsp of allspice
100ml of warm water
1 cup of coconut milk
1 can of kidney beans (Retaining the liquid)
6 sprigs of fresh thyme
TO SERVE
½ red onion, chopped
2 tomatoes, cored and cubed
1 tsp of chopped coriander
Sea salt
METHOD
FOR THE CHICKEN
Select the sauté function on the Nutricook.
Add half the oil to the pot, when it shimmers add the chicken and brown with the garlic and season.
Remove the chicken from the pot and set to one side.
Next, add the remainder of the oil and sauté the onion and spring onion.
Add the pepper, coconut milk, Peri-peri sauce and stir.
Return the chicken to the pot, add the chopped coriander.
Turn off the heat, close the lid and seal the valve, set the timer at high pressure for five minutes.
Once cooked, manually release the pressure and remove the chicken.
Set aside to keep warm while you prepare the rice.
FOR THE RICE
Select the sauté function on the Nutricook, add the oil, when it shimmers add the onion, garlic, sauté until soft.
Next, add the spring onion and stir. Add the rice, water, salt and allspice.
Pour in the coconut milk and stir, top with fresh thyme, then finally add the can of kidney beans, do not stir.
Close the lid and seal the valve, set at high pressure for five minutes.
Once the rice has cooked release the pressure manually, remove the lid and fluff up the rice. Serve with the chicken and tomato salad.
