Coconut crusted lime chicken

Serves 4


8 skinless, boneless chicken thighs

zest & juice of 2 limes, plus extra wedges to serve

2 tspn medium curry powder or garam masala

1 tspn Green Cuisine chilli powder (optional)

50g/2oz desiccated coconut

1 tbspn Simply Cornish rapeseed oil

Cherry Tree mango chutney & Natures Garden boiled rice to serve


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

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