2cm/1 inch piece fresh root ginger, roughly chopped
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds or ½ tsp ground coriander
1 lime, zest and juice
2 tbsp rum
2 tsp soft light brown or demerara sugar
2 tsp cayenne pepper
salt and freshly ground black pepper
2 tbsp vegetable oil
2 boneless chicken thighs
25g/1oz lactose free butter
lime wedge, to serve
For the rice
200g/7oz long grain rice
1 red pepper, de-seeded and chopped
For the chicken, put all the chicken ingredients except the chicken thighs and lactose free butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.
Heat the lactose free butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)
For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.
To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lime wedge and serve.