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Chilli peanut chicken with rice

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This satay-inspired one-pan dinner is a flavour-packed and super easy dinner.

15 Ingredients


  • 400g can diced tomatoes

  • 1 1/3 cups Massel Chicken Style Liquid Stock

  • 2 tbsp smooth peanut butter

  • 1 tbsp vegetable oil

  • 4 chicken thigh cutlets (skin on)

  • 1 brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tbsp ground cumin

  • 2 tsp ground coriander

  • 1 1/3 cups basmati rice, rinsed, drained

  • 150g green beans, trimmed, halved diagonally

  • 1/3 cup finely chopped fresh coriander leaves

  • 1/4 cup chopped salted roasted peanuts

  • 1 long red chilli, thinly sliced

  • Fresh coriander sprigs, to serve

4 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan-forced. Whisk tomatoes, stock and peanut butter in a jug until combined.

  • Step 2

    Heat oil in a 7cm-deep, 24cm round (base), 30cm (top) heavy-based shallow flameproof baking dish over medium-high heat. Season chicken with salt and pepper. Add chicken to dish, skin-side down. Cook for 4 minutes. Turn and cook for a further 2 minutes. Transfer, skin-side up, to a plate.

  • Step 3

    Reduce heat to medium. Discard all but 1 tablespoon oil. Add onion and garlic to dish. Cook, stirring, for 3 minutes. Add spices. Cook, stirring, for 30 seconds or until fragrant. Add rice. Cook, stirring, for 30 seconds to coat all over. Stir in tomato mixture. Season with salt and pepper. Bring to the boil. Top with chicken. Cover and bake for 30 to 35 minutes or until rice is tender.

  • Step 4

    Fluff rice with a fork. Add beans and coriander. Bake for a further 5 minutes or until beans are just tender. Serve topped with extra coriander, peanuts and chilli.
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Nutritional Information

Per serving

  • 912

  • 3814 kj

  • 51.9g

  • 13.3g

  • 6.8g

  • 45.3g

  • 685mg

  • 63.1g

All quantities above are averages

Image by Guy Bailey And Guy Bailey

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