Ingredients

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
TT Salt and black pepper
1/2 tbsp of groundnut oil
Spring onion, to garnish
Chilli oil, to garnish
Pickled red cabbage, to serve

Sauce Ingredients

3 cloves of garlic - grated or chopped
15g of ginger - grated or chopped
2 tbsp of peanut butter
200ml of coconut milk
300ml of chicken stock
Tbsp of soy sauce
Tbsp of rice vinegar
Tsp of sriracha
Tsp of toasted sesame oil
Juice of 1/2 a lime
1/2 tbsp of brown sugar

Bashed Sesame Cucumber

1 large cucumber
1 clove of garlic - finely chopped
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

Directions

1. In a large bowl, coat the chicken thighs in the curry powder, chilli powder, salt and pepper. Wash the basmati rice thoroughly with cold water until the water runs clear, then leave to soak for at least ten minutes.
2. In a separate large bowl or jug, blend the peanut sauce ingredients together using a stick blender. You can also just whisk the sauce ingredients together if you don’t have a blender.
3. Heat the oil in a large, deep lidded pan, sear the chicken thighs over a medium-high heat for 3-4 minutes on each side, they only need to be 70% cooked at this point, then remove from the pan and set aside.
4. In the same pan, sauté the onion for 3-4 minutes over a medium heat, until soft, add the rice, stir and gently toast for 2-3 minutes, until the water on the rice has dried out, then pour in 500ml of the peanut sauce - you should have roughly 100-200ml of the sauce left, we’ll use this to make our peanut pouring sauce later! Allow the rice to come to a low simmer in the pan, place the chicken thighs on top of the rice, so they are not completely submerged, cover with a lid and leave to cook for 10-15 minutes over a medium heat, until there is no excess liquid left in the pan. Remove the pan from the heat but leave the lid on so the rice can steam for 5-10 minutes - this will result in a fluffier rice!
5. Whilst the rice is cooking, make the bashed sesame cucumbers. Firstly, bash the cucumber using a mallet or rolling pin. Add the garlic, spring onions, soy sauce, rice vinegar, sesame oil and chilli oil to an airtight container. You have the option to toast the sesame seeds in a dry pan for 3-4 minutes, until sizzling hot, then add to the tupperware and mix, if not just add them to the sauce untoasted. Add the bashed cucumber, cover with a lid and shake to coat the cucumber.
6. Just before serving, heat the remaining peanut sauce in a small pan, over a medium heat whilst stirring constantly, until the sauce bubbles and thickens.
7. Serve the chicken and rice into a bowl, along side the cucumber salad and pickled red cabbage. Drizzle the peanut sauce over the chicken thighs. Garnish with spring onions and chilli oil if you fancy an extra kick and enjoy! If meal prepping this, it will last in the fridge for up to 4 days.

Inspired by

• The Good Bite