Oven-Baked Chicken with Date-Lime Spiced Butter over Toasted Coconut Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with the olive oil.

2. 2

   In a small bowl, mix the butter, chopped dates, garlic, lime zest, lime juice, cumin, cinnamon, sweet paprika, red pepper flakes if using, 1 teaspoon of the salt, and black pepper until it forms a rustic paste.

3. 3

   Season the chicken thighs with the remaining salt. Spread the date butter over each piece and place them in the prepared baking dish.

4. 4

   Bake the chicken for 25 to 30 minutes at 220 °C / 425 °F, until cooked through and browned around the edges. During the last 5 minutes, brush with the honey for shine and a lightly caramelized finish.

5. 5

   While the chicken bakes, heat a medium saucepan over medium heat. Add the shredded coconut and toast for 1 to 2 minutes, stirring, until lightly golden. Remove 1 tablespoon for garnish.

6. 6

   In the same saucepan, add the white parts of the scallions and the drained basmati rice. Stir for 1 minute to lightly toast the rice with the coconut.

7. 7

   Pour in the hot chicken broth, add a pinch of salt, bring to a boil, reduce the heat to low, cover, and cook for 15 minutes.

8. 8

   Turn off the heat and let the rice rest, covered, for 5 minutes. Then fluff with a fork and fold in the green parts of the scallions and most of the cilantro.

9. 9

   Serve the toasted coconut rice on plates or a platter, place the baked chicken on top, and spoon over the pan juices. Finish with the reserved coconut and the remaining cilantro.