Last-minute dinner party

Chicken Baked in Thai Green Sauce
Serves 6

2 tbsp sunflower oil
2 cloves garlic, crushed
6 spring onions, chopped
juice and zest of 1 lime (reserve some juice for serving)
2 stalks lemongrass, finely chopped
2 tsp ground coriander
2 tsp ground cumin
6cm piece of fresh root ginger, grated
2 red chillies, deseeded and thinly sliced
2 tsp fish sauce
1 heaped tbsp shredded basil leaves
1 heaped tbsp chopped coriander leaves
salt and freshly ground black pepper
1 level tbsp peanut butter
600ml coconut milk
12 chicken thighs or 6 breasts, without skin
jasmine rice, to serve

In a large frying pan or wok heat the oil until very hot and then tip in everything except the chicken and coconut milk. Fry the ingredients for 2 minutes, stirring constantly. Take off the heat.

Pour the coconut milk into the pan. Put the chicken into a shallow baking dish and pour the sauce over the chicken. Bake in a preheated oven at 220C/425F/gas mark 7 for 25 minutes, then turn the heat down to 180C/350F/gas mark 4 and cook for a further 20 minutes.

Prepare the jasmine rice while the chicken is cooking.

Garnish with a squeeze of lime juice and more fresh basil and coriander. Serve with the rice.

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