Coconut chicken rice

Method

1. Heat the oil in a large shallow casserole or large, deep frying pan with a tight-fitting lid over a medium heat. Brown the chicken thighs on each side, then set aside. Add the onion to the pan and cook for 8 minutes, stirring, until golden.
2. Add the rice, then season and mix well to coat. Arrange the chicken on top in an even layer and pour over the coconut milk along with 150ml water. Bring to the boil, reduce to a gentle simmer, then cover with the lid and cook for 25-30 minutes. Leave to stand for 10 minutes.
3. Crush the hazelnuts in a pestle and mortar, adding sesame oil to taste. Mix the shredded sprouts with the chillies, coriander and the lime zest and juice, then stir into the chicken pan. Spoon over the oil and hazelnut mixture and serve with extra lime wedges.