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Mimi Harrison Ginger and Lime Chicken Legs
Ingredients
  • 1 tbsp rapeseed oil
  • 5 (about 1.1kg) chicken legs, skin on
  • 50g spring onions, thinly sliced
  • 4 garlic cloves, crushed
  • 2 tbsp peeled and finely grated ginger
  • 350g white rice, rinsed
  • 750ml gluten-free chicken stock
  • juice of ½ lime, plus wedges to serve
  • 1 x 400ml can coconut milk
  • 100g Tenderstem broccoli, florets sliced and stems thinly sliced
  • salt and pepper to taste
  • handful of fresh coriander, torn, to garnish
Steps
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