Hoisin Peanut Chicken Tray Bake
June 13, 2020
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (258.4 g)
- Calories 443.2
- Total Fat - 19.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 77.5 mg
- Sodium - 698.9 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 16.2 g
- Calcium - 25.6 mg
- Iron - 1.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Season the skin-side of chicken with salt and pepper azand sprinkle with five spice.
Heat oil in a large, flameproof, roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 5 to 6 minutes, or until golden brown and remove chicken.
Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug and mix well.
Add stock mixture and rice to same, hot pan and arrange chicken over rice and bring to boil and then remove pan from heat and cover tightly with foil.
Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through.
Remove pan and stand, covered, for 5 minutes, or until liquid is absorbed.
Sprinkle onions over bake and serve with lemon wedges.
- TIPS - Chicken thigh cutlets are available from major supermarkets, butchers and chicken shops.
- Medium grain rice is a round, tender and succulent grain that locks in moisture when cooked.