350g jasmine rice, rinsed until the water runs clear
1 small cucumber, diced
100g canned sweetcorn
Tabasco sauce, to serve (optional)
Remove the skin from the chicken pieces, if you like. Pour 400ml coconut milk into a bowl. Add the chicken, turning to cover. Soak for at least 30 minutes, or overnight, in the fridge.
Mix together the desiccated coconut, breadcrumbs and zest in a large shallow dish. Remove the chicken from the coconut milk, shake off the excess liquid and transfer to the dish containing the breadcrumbs. Toss well to coat.
Preheat the oven to 180°C, gas mark 4. Heat a layer of oil in a frying pan over a medium-high heat. When you feel a strong heat rising from the pan, add the chicken pieces (you may need to do this in batches) and cook for 2-3 minutes on each side until golden. Transfer to a baking tray and cook in the oven for 25 minutes or until cooked through.
Put the rice in a heavy-based saucepan. Pour over the remaining coconut milk and 200ml water, then bring to the boil. Reduce the heat, cover with a tight-fitting lid and simmer for 15-20 minutes until the liquid has been absorbed and the rice is cooked. Remove the pan from the heat and stir in the cucumber and sweetcorn.
Serve the chicken with the lemon wedges and Tabasco sauce, if you like, and the coconut rice on the side.