This is the ultimate Saturday night, bow! in front of the television food and can be made even when you think your energy reserves could not be lower. Peanut, chilli and chicken is one of my favourite flavour combinations, whether in a groundnut stew or here, spiked with soy and sesame oil. The rice helpfully cooks along with the chicken, So you need do nothing more than decide what to watch.
Servings 4 people
Equipment
- Casserole Pot
Ingredients
For the pot
- 200 g basmati rice add 20mins for brown
- 300 g cherry tomatoes on the vine
- 400 ml boiling chicken stock
- 60 g crunchy peanut butter
- 1 red chilli finely chopped
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- 1 lime juice only
- 8 chicken thighs boneless, skinless
For the dressing
- V2 tablespoon dark soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
To serve
- A handful of peanuts
- 3 spring onions finely sliced
- 25 g fresh coriander chopped
Instructions
- Preheat the oven to 210°C fan/230°C/gas 8.
- Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines. Then pour over the boiling chicken stock.
- Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together.
- Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down, then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly).
- Transfer to the oven and bake for 30 minutes (add 20mins for brown rice).
- Once the chicken is cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing. Pour it over the chicken and rice, scatter over the peanuts, spring onions and coriander and serve hot.