Step-by-Step Guide to Prepare Ultimate PERi-PERi roast chicken with coconut and lime rice

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade PERi-PERi roast chicken with coconut and lime rice. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from PERi-PERi roast chicken with coconut and lime rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare PERi-PERi roast chicken with coconut and lime rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make PERi-PERi roast chicken with coconut and lime rice is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook PERi-PERi roast chicken with coconut and lime rice using 16 ingredients and 7 steps. Here is how you can achieve that.

Cooking time: 90

Ingredients and spices that need to be Prepare to make PERi-PERi roast chicken with coconut and lime rice:

1. 2/3 of a bottle (1/3 cup) of Nando's PERi-PERi sauce
2. 1/3 Tbsp fresh ginger
3. finely grated 1 Garlic clove
4. finely grated 1 Lime
5. juiced 1/3 Tbsp dried chilli flakes
6. Salt and freshly ground black pepper
7. 1 whole chicken
8. Coconut Rice
9. 2 cups coconut cream 1 1/2 Cups (13 oz.)
10. 1/3 Tbsp water
11. 1/3 Tbsp salt
12. sugar 1 1/4 Cup (11 oz.)
13. jasmine rice 1 Lime
14. finely grated zest and juice
15. 2/3 Tbsp Thai fish sauce (or additional salt)
16. 2 Tbsp coconut shavings toasted

Steps to make to make PERi-PERi roast chicken with coconut and lime rice

1. For the roast chicken, combine all of the ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight.
2. Preheat the oven to 180˚C.
3. Place the chicken into a roasting tray and pour the marinade over the chicken. Bake for 80 – 90 minutes, basting frequently.
4. For the coconut and lime rice, place the coconut cream, water, salt, sugar and rice into a pan and bring to the boil.
5. Cover and simmer, over a low heat for 20 – 25 minutes, or until the rice is tender.
6. Remove from the heat and stir in the lime zest and Thai fish sauce or salt.
7. Serve garnished with the lime zest and toasted coconut shavings, the chargrilled lime wedges and the chicken.

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