Every month I loyally buy my cookery magazine’s, Olive, Delicious & Good Food. I love nothing better than sitting reading them with a fresh cup of coffee, its one of my favourite ways to relax, but it also means I know exactly what is in season and also means we get to eat lots of different things every month.

With so many of us in the house to cook for, you can’t please everyone, every time, but I do try to think of different meals that I know they will all love, or maybe a special treat for one of them. This dish was loved by all, I didn’t let on that it had coconut in, as I knew they would all say they hated it and Stephen was very surprised after he declared how gorgeous the meal was that it had coconut in it. His exact words were, “if you had told me that I wouldn’t of tried it”!

My gorgeous Hubby made this for us last night as I was not feeling to great, so thank you Hubby and to my Children, please buy me magazine subscriptions to the above magazines for Christmas/Birthday/Mothers Day, its costing me a fortune !!!

Buon appetito

8 skinless, boneless chicken thighs
zest and juice 2 limes, plus extra wedges to serve
2 tsp medium curry powder or garam masala
1 tsp chilli powder (optional)
50g desiccated coconut
1 tbsp vegetable oil
mango chutney and rice, to serve

Heat oven to 200c/180c fan/gas 6.

Put the chicken in a large bowl with the lime zest & juice, curry powder, chilli powder, if using, and seasoning.

Mix well, then toss in the coconut. Toss in the chicken and coat well in the ingredients.

Place the chiecken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 minutes until cooked through and tender.

Serve with the mango chutney, lime wedges for squeezing over and rice if you like. We had ours with gorgeous roasted baby potatoes and a nice side salad.

Would also work well on firm white fish fillets. Can be eaten cold if using chicken and would be great for the kids lunch boxes, party food or a picnic.