Step 1

Combine the ginger, garlic, lime zest and juice, fish sauce, sugar, peanuts and 1 tablespoon oil in a large bowl. Coat chicken in the marinade, then stand for 15 minutes.

Step 2

Preheat oven to 180°C. Heat remaining 1 tablespoon oil in a non-stick, ovenproof frypan over medium heat. Remove chicken from marinade and cook, skin-side down, for 2 minutes. Turn and cook for a further 1 minute. Transfer to the oven and cook for 15 minutes or until cooked through.

Step 3

Meanwhile, cook rice according to the packet instructions. Drain, then stir through the coconut milk. Serve with chicken, coriander and extra peanuts.