I can’t express in words how excited I am to share this recipe with you all. Back in the summer, I was testing out different baked rice dishes as I wanted to create my own simple recipe. After making and eating multiple variations, I finally felt confident enough to create something!
I love making chicken satay for parties, but it is a lot of work when you don’t have a barbecue and cooking in the oven can also dry out the chunks. However, this method of making chicken satay means the meat stays perfectly juicy but you get a wonderful crispy skin. In addition to that, all the goodness from the chicken drips directly into the rice baking underneath it, so this tray bake is so packed with flavour, you won’t be able to make it enough!
This is the perfect family mid week meal or make yourself a batch for the week and reheat it as and when your heart desires! There’s a few steps you need to complete to prep everything but once you’ve done that the rest is plain sailing! This is also a wonderful dish if you’re feeding anyone who is gluten-free or dairy-free. Make sure you double check your chicken stock, but Knorr stock is gluten-free!
Also, this satay sauce is SO YUMMY! You will want to make it over and over again and use it with everything! Prepare yourselves, it does pack a punch! You can make the satay sauce ahead of time too, just let it cool and keep in an air tight container in the fridge until you’re ready to bake! You will only use 1/3 of the sauce as additional marinade for the chicken and the rest will be used as a dipping sauce once the meal is cooked! Double satay yes! If you want to keep the spice levels down a touch, reduce the amount of curry paste and use a mild curry powder instead of medium when marinading the chicken. I also love using crunchy peanut butter in my satay sauce, but you could also use smooth peanut butter and add some crushed peanuts.
You will also see that you don’t need to wash the rice prior – I know in most Asian dishes, it’s a sin to not wash the rice, however, I have found that it isn’t necessary with jasmine rice. You will see that the rice doesn’t clump together or go soggy. You will easily be able to fluff the rice and separate the grains! One less hassle! Oh, and what makes it golden? Adding turmeric to the stock will give this rice that beautiful golden colour once baked and adds a hint of extra flavour!
Tips:
- Bone-in, skin-on chicken thighs work best here as the skin protects the meat whilst adding additional flavour to the rice below. If you want to make it a little less fatty, you can remove the skin but I would recommend keeping the bones in. If all you can get hold of are the boneless thighs, then reduce your cooking time (do 15 minute intervals instead).
- You can also sub the thighs for breast, but again, the cooking times will vary and you want to ensure the chicken breast doesn’t dry out!
- Marinade your chicken in the curry powder the night before for extra flavour and wear gloves or use tongs as the curry powder will stain your fingers/nails (trust me…from experience…)
- Try to use a peanut butter that doesn’t have any added sugar – I use Meridian. If you can only get hold on peanut butter with sugar, then reduce the sugar to 1 Tsp.
PS. Can we just take a moment to appreciate this beautiful chopping board I received for my birthday from one of my closest friends! I’ve been patiently waiting for the right time to include it in one of my shoots and well…here it is! I love it! 🥰
4
servings20
minutes55
minutes1
hour15
minutesIngredients
8 Chicken thighs, bone-in/skin-on
2 Tbsp Medium curry powder
2 Tsp Salt
1 Tsp Pepper
1 Tbsp Vegetable oil
500 g Jasmine rice
2 Carrots, sliced
3 Garlic cloves, roughly chopped
750 ml Chicken stock
2 Tsp Turmeric
1 Broccoli head
- Satay Sauce
1 Tbsp Vegetable oil
1 Tbsp Thai red curry paste
2 Tbsp Crunchy peanut butter
400 ml Coconut milk
1 Tsp Fish sauce
2 Tsp Sugar
Directions
- Preheat the oven the 180℃/160℃ Fan. Place the chicken thighs into a zip lock bag and marinade in the curry powder, salt, pepper and vegetable oil. Set aside for minimum 10 minutes but ideally overnight
- For the satay sauce, in a small saucepan, heat the vegetable oil and add the curry paste. Sauté for 2 minutes until fragrant before adding the peanut butter, coconut milk, fish sauce and sugar. Stir until the peanut butter dissolves and simmer for 2-3 minutes. Set aside to cool slightly.
- In a large oven dish, add the jasmine rice, carrots, garlic, turmeric and chicken stock and stir thoroughly.
- Pour 1/3 of the satay sauce in the zip lock bag with the chicken and ensure the chicken is completely coated. Place the chicken on top for the rice, cover tightly with foil and place in the oven for 20 minutes.
- After 20 minutes, tuck the broccoli around the chicken, cover again with the foil and bake for a further 20 minutes.
- Increase the heat to 200℃/180℃ Fan and remove the foil. Leave to brown for a further 15-20 minutes.
- Remove from the oven and let it rest for 10 minutes before serving, sprinkling over some crushed peanuts, fresh coriander leaves and some additional satay sauce (remember to keep some for dipping!).
Notes
- Bone-in, skin-on chicken thighs work best here as the skin protects the meat whilst adding additional flavour to the rice below. If you want to make it a little less fatty, you can remove the skin but I would recommend keeping the bones in. If all you can get hold of are the boneless thighs, then reduce your cooking time (do 15 minute intervals instead).
- You can also sub the thighs for breast, but again, the cooking times will vary and you want to ensure the chicken breast doesn’t dry out!
- Marinade your chicken in the curry powder the night before for extra flavour and wear gloves or use tongs as the curry powder will stain your fingers/nails (trust me…from experience…)
- Try to use a peanut butter that doesn’t have any added sugar – I use Meridian. If you can only get hold on peanut butter with sugar, then reduce the sugar to 1 Tsp.
