Set a deep frying pan over a medium heat and add the rapeseed oil. Season both sides of the chicken legs with salt and pepper, then place the legs skin-side down in the pan and leave to fry for around 15 minutes.
Rotate and cook the chicken legs for a further 15 minutes on the other side. The skin should be crispy and golden and the meat almost cooked through. Remove from the pan and set aside.
Add the spring onions to the same pan (reserving some of the greener ends for garnish) and add the garlic and ginger. Fry over a medium heat for a few minutes.
Add the rice to the pan and stir, then pour in the stock, lime juice and coconut milk.
Add the chicken legs back to the pan, skin-side facing upwards. Cover and leave to cook over a medium/low heat for 18 minutes, adding the broccoli after eight minutes.
Garnish with the reserved green spring onion ends, lime wedges and fresh coriander and dig in!
Meal Prep: Separate portions of broccoli and coconut rice into five sealed containers along with a cooked chicken leg in each container. Chill in the fridge for up to three days or freeze for up to three months. If frozen, defrost in the fridge overnight. To reheat from chilled, heat in the microwave on high for two minutes. Top with the garnishes (stored separately) and enjoy!
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