1. 6–8 skin-on chicken thighs
2. 1 tsp of turmeric
3. 1 tsp of cumin
4. Two cloves of garlic
5. a thumb-sized piece of grated ginger
6. 200ml of shredded coconut milk
7. One freshly sliced onion
8. 250g of roughly chopped spring greens or spinach
9. 1 tsp honey or maple syrup
10. 400g of cooked rice ready to eat

Instructions:

1. Add the turmeric, cumin, ginger, garlic, and three tablespoons of coconut milk to a bowl with the chicken thighs. For at least fifteen minutes, or longer if you have time, rub the marinade in and let it sit.
2. Preheat the oven to 180°C (fan 160°C) and gas 4. Arrange the spring greens and onion on a baking dish. Then, pour in the remaining coconut milk, maple syrup, and 150ml of water. To wilt the greens, cook in the oven for ten minutes, stirring often. After adding the chicken thighs, reopen the oven and bake for 20 minutes, tossing the greens every now and then.
3. To make the skin crispy, preheat the grill and cook for a further 8 to 10 minutes. Accompany with rice.