Mild Indian Style Baked Chicken with Seared Asian Greens and Rice

Pick and chop coriander leaves (reserve some for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 3 tbsp oil until smooth.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Preheat oven to 200°C. Place chicken thighs in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

Tip! If using the BBQ, preheat the grill instead of the oven.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoons of water.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Tip! If using the BBQ, grill chicken for 7-8 minutes per side.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Tip! Sesame oil has a strong flavour, so use as little or as much as you like. You want the veg to still have a little bit of crunch.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with mixed sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 4 tbsp oil until smooth.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Preheat oven to 200°C. Place chicken thighs in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

Tip! If using the BBQ, preheat the grill instead of the oven.

In a medium pot, bring 3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more spoons of water.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Tip! If using the BBQ, grill chicken for 7-8 minutes per side.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Tip! Sesame oil has a strong flavour, so use as little or as much as you like. You want the veg to still have a little bit of crunch.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with mixed sesame seeds and any remaining coriander leaves. Enjoy!