Spicy Maple Chicken and Coconut Rice
Spicy Maple Chicken and Coconut Rice combines a warm, upfront sweetness with a gentle touch of heat, nicely balanced by creamy, fragrant coconut rice. It's comforting and slightly adventurous, with crispy edges and juicy chicken.
Equipment
- Air Fryer
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 500 g Chicken breast cut into pieces
- 60 ml Maple syrup for glaze
- 200 g Rice preferably jasmine or basmati
- 400 ml Coconut milk for cooking the rice
- 15 g Chili flakes adjust to taste
- 5 g Salt for seasoning
- 30 g Lime for serving, optional
- 30 g Fresh herbs like cilantro, for garnish
Instructions
- Preheat the air fryer to 200°C.
- In a mixing bowl, combine chicken pieces with maple syrup, chili flakes, and salt. Let marinate for at least 10 minutes.
- Meanwhile, rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rice with coconut milk and bring to a simmer. Cover and cook on low for about 15 minutes, or until rice is tender and liquid is absorbed.
- Arrange marinated chicken in the air fryer basket in a single layer. Cook for 15-20 minutes, flipping halfway through, until chicken reaches an internal temperature of 74°C.
- Once cooked, let the chicken rest for a few minutes before serving.
- Fluff the coconut rice with a fork. Serve chicken over rice with a squeeze of lime and garnish with fresh herbs.
Notes
Tip: Avoid overcrowding the air fryer to ensure even cooking and all-around crispiness.