Spicy chicken with coconut rice beans
Ingredients
- 1 tbsp lime juice
- 1 tsp rapeseed oil, plus a drop for frying
- ½ tsp allspice, plus a good pinch
- 1 tsp finely grated ginger
- 1 large garlic clove, finely grated
- 1 tsp smoked paprika
- 2 tbsp fresh thyme, plus a little to serve if you like
- 2 skinless chicken breast fillets
- 100g brown basmati rice
- 15g creamed coconut (from a block), chopped
- 4 spring onions, finely sliced
- 1½ tsp vegetable bouillon powder
- 1 red pepper, deseeded and finely diced
- 400g can red kidney beans
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