Our recipe of the month is a delicious Chicken with Rice and Peanut sauce which would make a great lunch or weeknight meal. We hope you give it a try.
8 oyster chicken thighs
Sea salt flakes
2 large shallots, finely diced
Thumb size piece fresh ginger, grated
1-2 hot red chilli, seeds removed, finely minced
8 cloves garlic, minced
260g dry basmati rice, rinsed
500ml Carol’s Stock Market Chicken Stock
1 Tbsp soy sauce
1 bay leaf
For the peanut sauce
135g natural peanut butter
2 tbsp soy sauce
2 tbsp rice wine vinegar
5 tsp sriracha sauce
1 ½ tsp honey
Fresh coriander, roughly chopped
Place a large heavy casserole pot over medium heat with a splash of olive oil. Once hot, arrange chicken thighs in the pot, skin side down. Sprinkle with salt & pepper and leave to brown for 8-10 minutes. Once skin is golden, turn chicken over and brown the other side for about 5 minutes.
Remove chicken from pot and set aside on a plate covered with foil.
Lower heat to medium low and leave pot to cool for 5-10 minutes.
Add shallots, ginger and chilli, cook for about 2 minutes while stirring until onion has softened.
Add the garlic and cook for further 1 minutes while stirring.
Add the rinsed rice and stir well. Cook for about 2 minutes.
Stir in chicken stock, soy sauce and bay leaf, increase heat and bring to a simmer.
Return chicken to the pot, placing pieces on top of the rice, then cover pot with lid, reduce heat to low and leave to cook for 25 minutes. Do not remove the lid while cooking.
After 25 minutes, remove from heat and to sit for 10 minutes, do not remove the lid.
While chicken and rice are cooking, prepare the peanut sauce. Whisk together sauce ingredients with 60ml warm water in a small bowl. Add more warm water if needed, this will depend on the brand of peanut butter. It should be thin enough to drizzle. Set aside.
To serve, remove chicken and discard bay leaf. Fluff up rice with a fork then serve chicken pieces on a bed of rice with slices of cucumber. Drizzle with peanut sauce and garnish with fresh coriander.