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Ingredients
  • ¼ cup coriander seeds
  • 8 chicken thighs
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 onion, finely minced
  • 1-inch piece of fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 cups basmati rice
  • Grated zest of 1 lemon
  • 1 ½ cups chicken broth
  • 1 ½ cups coconut milk (TW: add extra)
  • subheading: Pea Salad:
  • 1 cup frozen peas, thawed in a colander under cool water
  • Small handful of fresh mint leaves
  • 1 bunch watercress
  • Juice of ½ lemon
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Mint leaves, for garnish
  • Lemon wedges, for garnish
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