Peanut Chicken & Rice Bake

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Served with a bashed Sesame Cucumbers. The sauce used to cook the rice doubles up and cooks down to make the perfect Peanut pouring sauce.

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Here’s your shopping list:

250g of basmati rice.

600g of boneless skinless chicken thighs.

Tbsp of curry powder.

1/2 tbsp of mild chilli powder

1 white onion - thinly sliced.

Salt and black pepper, to taste.

1/2 tbsp of groundnut oil, for frying.

Pickled red cabbage, to serve.

Peanut Sauce:

3 cloves of garlic - grated.

15g of ginger - grated.

2 tbsp of peanut butter.

200ml of coconut milk.

300ml of chicken stock.

Tbsp of soy sauce.

Tbsp of Chinese rice wine vinegar.

Tsp of sriracha.

Tsp of toasted sesame oil.

Tbsp of rice vinegar.

Juice of 1/2 a lime.

1/2 tbsp of brown sugar.

Bashed Sesame Cucumber Salad:

1 large cucumber.

1 cloves of garlic

2 spring onions - thinly sliced.

Tbsp of soy sauce.

Tbsp of rice vinegar.

Tsp of sesame seed oil.

Tsp of crispy chilli oil.

1 tbsp of sesame seeds (toasting optional).

Full recipe is on my website.