This is a great dinner for two but can easily be doubled up to serve four as a relaxed dinner party dish. This uses chicken thigh but you could use chicken breast mini fillets instead. Any leftover chicken is good served cold, tossed with some cold rice noodles or shredded and scattered over a salad.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
For the coconut brown rice, rinse the rice in a sieve under cold water then place in a saucepan with the desiccated coconut, pinch of salt and 350ml cold water. Bring to a boil over a high heat, stir, turn heat to very low and simmer, covered with a lid, for 30-40 minutes or until the rice is tender. Fluff up with a fork and fold through the chilli flakes, lime zest and coriander.
While the rice is cooking, cook the chicken. Heat the oil in a large pan over a medium-high heat. Add the chicken, season on top with salt and black pepper and brown for 4-5 minutes on each side then lower the heat to medium.
Add the ginger and garlic and fry for 2-3 minutes until aromatic and lightly golden, taking care not to let it burn. Stir in the soy sauce, honey and lime juice and bubble for 2-3 minutes, adding a little boiling water if needed to stop it burning. Check the chicken is cooked through (there should be no bloody juices in the thickest part) then turn off the heat and leave to rest for 5 minutes.
Serve the chicken with the coconut rice. Scatter the fresh herbs and chilli on top.