Who doesn’t love a one-pan dish – not only do you make the most of all the cooking flavours, but there’s minimal washing up! That’s my kind of dinner. Hopefully you’ll love this peanutty, gnarly chicken as much as I do.
One Pan Satay Chicken & Rice
2 cups jasmine rice
4 garlic cloves, finely chopped
2½ cups chicken stock
½ tsp ground turmeric
8 skin-on chicken thighs
1 bottle Marion’s Kitchen Thai Spicy Satay Marinade (or try my homemade satay sauce recipe )
3 tbsp roughly chopped coriander (cilantro) leaves
3 tbsp finely sliced spring onion (scallions)
Quick pickled vegetables:
2 small red Asian shallots, cut into wedges
1 long red chilli, sliced
1 cup sliced cucumber
2 tbsp white vinegar
1 tbsp sugar
- Preheat the oven to 180°C/350°F.
- Place the rice, garlic, chicken stock and turmeric in a large casserole dish or baking dish.
- In a large bowl, mix the chicken piece with the satay sauce until each piece is evenly coated. Place the chicken pieces on top of the rice. Cover the pan with foil and roast for 50 minutes. Uncover and cook for another 20 minutes until the chicken is golden and cooked through.
- In the meantime, combine the ingredients for the quick pickled vegetables in a small bowl and stir until the sugar is dissolved. Set aside until ready to serve.
- Remove the chicken and rice from the oven. Sprinkle over coriander and spring onion. Serve with the quick pickled vegetables on the side.
