Oven-baked cilantro chicken and cashew rice

Ingredients:

• 1 large bunch cilantro (leaves and tender stems)
• 1 serrano pepper (remove seeds to reduce heat)
• 1 clove of garlic
• Juice of 1 lemon
• 1/4 cup sweet coconut flakes
• 8 chicken thighs with skin and bones (about 1.2 kg)
• 2 tablespoons of vegetable oil
• 0.5 tsp curry powder
• 0.5 tsp turmeric
• 1 cup jasmine rice
• 1/4 cup salted roasted cashews

Preparation:

1. Preheat oven to 230°C and line a baking sheet with foil.
2. Set aside 2 tablespoons of cilantro leaves for the rice. Combine the remaining cilantro, serrano, garlic, 1/4 cup water, lemon juice, 2 tablespoons of coconut, 1/2 teaspoon of salt, and a couple of pinches of black pepper in a blender and blend until smooth, adding more water if needed, up to 2 tablespoons.
3. Toss the chicken thighs on the prepared baking sheet with half the cilantro sauce; arrange skin-side up. Season generously with salt and pepper. Bake until the skin is crispy and the chicken is cooked through, about 25 minutes.
4. Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric, and a few grinds of pepper; cook, stirring, for 30 seconds. Add the rice and cook, stirring, until well coated, 1-2 minutes. Add 1.5 cups water and 0.5 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
5. Fluff the rice with a fork. Add the cashews, the remaining 2 tablespoons of coconut, and the reserved 2 tablespoons of cilantro. Serve with the chicken, drizzled with the remaining cilantro sauce.