4or more, small corn on the cobs (Sweetcorn Mini Cobs)
Coconut Lime Rice
300gbasmati or long grain rice
400mltin coconut milk
200mlwater
½salt
400gtin black-eyed peas or kidney beans - drained
Juice of 1 lime
4spring onions sliced
Garnishing
Sliced spring onions and lime wedges
Instructions
Peri-Peri Chicken & Corn
Marinate the chicken for about 1 hour plus
Preheat your oven to 220C / 428F ~ 392F - 200C (Thermo Fan)
Mix together all of the Peri-Peri Chicken ingredients (apart from the corn on the cobs and the chicken) in a large bowl then score the skin of the chicken with the point of a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken with marinade.
Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time.
Place all the chicken pieces on a rack in the roasting tray and then place them in the preheated oven.
Roast the chicken for 30 minutes, remove the tray from the oven, turn the pieces of chicken, add more of the marinating sauce over, then add the corn underneath the rack with the leftover marinating sauce, mixing them in well with the marinade, then return the tray to the oven for a further 10 to 15 minutes.
Coconut Lime Rice
While the chicken is cooking, place the rice, coconut milk, and water in a pan and bring to a boil then cover with a lid and cook for a further 8 minutes, or until the rice has absorbed almost all the liquid.
Add the drained black-eyed peas, or red kidney beans, lime juice, and spring onions and cook with the lid on for a further 2 minutes or until the black-eyed peas or beans have warmed through and the liquid is all absorbed.
Keep the lid on until needed.
To serve
Arrange the rice on a serving platter, top with the chicken pieces, and corn on the cobs.
Drizzle over any juices from the chicken pan and then scatter over the spring onions and lime wedges, serve and enjoy.