Hoisin Peanut Chicken Tray Bake
Created by ImPat on June 13, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 50m
- Recipe #35093
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.
Nutritional Facts
- 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