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One-dish satay chicken rice

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

There’s no need to be a hero on weeknights. Making your own satay sauce is great, but store-bought works in this simple chicken dinner, too.

12 Ingredients


  • 500g chicken thigh fillets, trimmed, cut into 4cm pieces

  • 2 tsp mild curry powder

  • 1 tbsp vegetable oil

  • 400g (2 cups) jasmine rice

  • 2 garlic cloves, finely grated

  • ½ tsp ground turmeric

  • 625ml (2½ cups) Massel Chicken Style Liquid Stock

  • Marion’s Kitchen Thai Spicy Satay sauce, warmed, to serve

  • 1/2 Lebanese cucumber, finely chopped

  • Fresh coriander sprigs, to serve

  • Sliced fresh red chilli, to serve

  • Lime wedges, to serve

4 Method Steps


  • Step 1

    Preheat oven to 200°C/180°C fan forced. Combine the chicken

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    (500g chicken thigh fillets, trimmed, cut into 4cm pieces), curry powder (2 tsp mild curry powder) and oil (1 tbsp vegetable oil) in a large bowl. Season with a pinch of sea salt flakes. Thread the chicken onto 16 metal or presoaked bamboo skewers (see tip).


  • Step 2

    Combine the rice (400g (2 cups) jasmine rice), garlic (2 garlic cloves, finely grated), turmeric (½ tsp ground turmeric) and stock (625ml (2½ cups) Massel Chicken Style Liquid Stock) in a large casserole dish or deep baking tray.

  • Step 3

    Place the chicken skewers on top of the rice mixture. Cover dish tightly with foil and bake for 40 minutes. Remove foil and bake for a further 20 minutes or until the chicken is golden and the rice has absorbed all the liquid. Drizzle over the satay sauce (Marion’s Kitchen Thai Spicy Satay sauce, warmed, to serve) and sprinkle with the cucumber (1/2 Lebanese cucumber, finely chopped), coriander (Fresh coriander sprigs, to serve) and chilli (Sliced fresh red chilli, to serve). Serve with lime wedges (Lime wedges, to serve).

  • Step 4

    To make your own satay sauce, use a mortar and pestle or food processor to grind 40g (1 ⁄4 cup) roasted peanuts until they resemble fine crumbs. Heat 1 tbs vegetable oil in a saucepan over medium heat. Add 11 ⁄2 tbs Thai red curry paste and cook for 30 seconds or until just aromatic. Stir in 250ml (1 cup) coconut milk, 2 tbs peanut butter, 2 tsp caster sugar, 1-2 tsp fish sauce, to taste, and ground peanuts. Gently simmer for 1 minute. Add more sugar and/or fish sauce to taste, if necessary. Serve warm or reheat just before serving.
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Recipe Notes

  • Get meal prepping! Marinate double the amount of chicken and freeze for up to 1 month. Defrost in the fridge overnight before using.
  • To prevent bamboo skewers burning, soak them in water for about 20 minutes before threading on the chicken.
Image by Guy Bailey

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