Coconut & turmeric baked chicken thighs

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Step 1

Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk.

Step 2

Rub the marinade in and leave for at least 15 mins, or longer if you have time.

Step 3

Heat the oven to 180C/160C fan/ gas

Step 4

Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water.

Step 5

Cook in the oven for 10 mins, stirring regularly to wilt the greens.

Step 6

Place the chicken thighs on top, then return to oven for 20 mins, stirring the greens underneath occasionally.

Step 7

Heat the grill and cook for a further 8-10 mins until the skin is crispy.

Step 8

Serve with rice.