Peanut Chicken & Rice Bake

Serves 1
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Directions

  1. 1Add chicken thighs and curry powder to a bowl and mix well.
  2. 2In a separate measuring cup, combine grated garlic, grated ginger, peanut butter, sesame oil, lime juice, coconut milk, chicken stock, soy sauce, Chinese rice wine vinegar, sriracha, rice vinegar, and brown sugar.
  3. 3Blend the sauce ingredients with an immersion blender until smooth.
  4. 4Sear the seasoned chicken thighs in a pan.
  5. 5Remove the chicken and add sliced onion to the pan, cooking until caramelized.
  6. 6Add basmati rice to the pan with the onions.
  7. 7Pour the peanut coconut sauce over the rice.
  8. 8Place the seared chicken thighs on top of the rice and sauce.
  9. 9Cover the pan and allow the rice and chicken to cook together.
  10. 10Prepare the cucumber salad by adding spring onions, soy sauce, rice vinegar, sesame seed oil, crispy chili oil, and toasted sesame seeds to a food container.
  11. 11Bash the cucumber with a meat tenderizer.
  12. 12Cut the bashed cucumber into pieces and add them to the food container with the other salad ingredients.
  13. 13Shake the container to mix the cucumber salad.
  14. 14Once cooked, remove the lid from the chicken and rice bake.
  15. 15Serve the peanut chicken and rice bake in a bowl, topped with additional peanut sauce, sliced green onions, pickled red cabbage, and the bashed sesame cucumber salad.

Ingredients

  • 250 g basmati rice
  • 600 g boneless skinless chicken thighs
  • 1 Tbsp curry powder
  • 0.5 Tbsp mild chilli powder
  • 1 white onion
  • Salt
  • black pepper
  • 0.5 Tbsp groundnut oil
  • Pickled red cabbage
  • 3 cloves garlic
  • 15 g ginger
  • 2 Tbsp peanut butter
  • 200 ml coconut milk
  • 300 ml chicken stock
  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese rice wine vinegar
  • 1 Tsp sriracha
  • 1 Tsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 0.5 lime
  • 0.5 Tbsp brown sugar
  • 1 large cucumber
  • 1 clove garlic
  • 2 spring onions
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tsp sesame seed oil
  • 1 Tsp crispy chilli oil
  • 1 Tbsp sesame seeds

Equipment

bowlpanmeasuring cuplime squeezerimmersion blenderlidfood containermeat tenderizerspoonfork

Tips

  • The sauce used to cook the rice doubles up and cooks down to make the perfect Peanut pouring sauce.
  • You get lovely burnt crispy little bits of rice at the bottom of the pan.