Wali wa Nazi with Grilled Chicken (Zanzibari Coconut Rice)
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Ingredients
- 600 g boneless chicken thighs
- 300 g basmati rice
- 400 ml coconut milk
- 3 garlic cloves
- 1 lime
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 749 kcal
- Protein
- 35.6 g
- Carbohydrate
- 62.8 g
- of which sugars
- 2.4 g
- Fat
- 39.5 g
- of which saturates
- 21.6 g
- Fibre
- 2.6 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken with the crushed garlic, the juice of the lime and half the vegetable oil. Leave to marinate for 10 minutes.
- 2
Rinse the rice, then put it in a pan with the coconut milk and 200ml water. Bring to the boil, cover and simmer for 18-20 minutes until tender and the liquid is absorbed.
- 3
Heat the remaining oil in a griddle pan and cook the chicken for 6-8 minutes per side until cooked through with no pink remaining.
- 4
Rest the chicken for 5 minutes, then slice.
- 5
Serve the chicken over the coconut rice.
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