8 chicken thigh fillets, trimmed 1 tablespoon olive oil 1 bunch baby bok choy, leaves and stems shredded 3 cups steamed jasmine rice lime wedges, to serve Coriander chilli marinade 1/2 bunch coriander, washed, dried (see note) 1 lime, rind finely grated, juiced 2 long red chillies, finely chopped 1/4 teaspoon hot paprika 1 cup Greek-style yoghurt

Preparation

1. Make coriander chilli marinade: Chop coriander leaves and roots (see note). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chillies, paprika, yoghurt and salt and pepper in a ceramic dish.
2. Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours or overnight, if time permits.
3. Preheat oven to 200°C. Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through.
4. Meanwhile, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with chicken. Serve with lime wedges.