Ingredients
- 1.8 kilograms chicken thighs (8 bone-in skin on thighs)
- 1 teaspoon five spice powder
- 2 teaspoons olive oil
- 2 cups chicken stock
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon peanut butter, natural crunchy
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger paste
- 200 grams dry rice (1 cup medium grain rice, dried)
- TO SERVE
- Green spring onions, finely slice
- Lemon wedges
How to Make
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Step 1: Season the skin-side of chicken with salt and pepper azand sprinkle with five spice.
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Step 2: 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.
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Step 3: Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug and mix well.
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Step 4: 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.
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Step 5: Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through.
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Step 6: Remove pan and stand, covered, for 5 minutes, or until liquid is absorbed.
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Step 7: Sprinkle onions over bake and serve with lemon wedges.
Tips & Variations
- 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.
We hope you enjoy this recipe!
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