One Pot Satay Chicken

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This One Pot Satay Chicken dish is the perfect candidate for a mid-week dinner because all the ingredients are cooked at the same time in one pot in the oven. A classic takeaway favourite made that much easier and healthied up with some greens too!

One Pot Satay Chicken Dinner

I have to say, I’m quite impartial to a good satay chicken. And even though Matt doesn’t like peanut butter itself, he is a big fan of this satay sauce. It may be because it’s wonderfully sweet and rich from the copious amount of coconut milk, or perhaps because I like to add the element of crunch by using crunchy peanut butter instead of the smooth. It makes for a tastier and more rustic looking dish.

One Pot Satay Chicken DinnerSpeaking of which – this one is super easy and takes little actual time slaving over the stove. Whenever I’m busy juggling all sorts of work , I go for hands-free cooking dishes like this one. It makes good sense. 

The sauce itself can be cooked up in a pan and kept in the fridge for later use, or for dipping. While I used chicken in this dish, you could keep the sauce in the fridge for a few weeks and add it to your favourite vegetarian or beef and veg stir fry, noodles or even meat pies! Imagine how beautiful they would look and smell fresh out of the oven… 

One Pot Satay Chicken Dinner

One Pot Satay Chicken Dinner
Author: 
Recipe type: satay, chicken, one pot, dinner,
Cuisine: Asian,
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Feel free to use a mixture of your favourite veggies and add extra if you like. To make the sauce separately for a use at a different time, place sauce ingredients from the jug into a small saucepan and cook over medium heat until reduced and thickened, about 10 minutes. Store in a jar in the fridge for 2-3 weeks.
Ingredients
  • ½ cup white rice
  • 2 bunches broccolini (or grean beans, yellow squash, carrot chunks or mixture of all)
  • 1 (400ml) can coconut milk
  • ½ cup natural crunchy peanut butter
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • Pinch cumin powder
  • ½ tablespoon soy sauce and tamari
  • 4 organic or free-range chicken drumsticks
Instructions
  1. Pre-heat oven to 180C (160C fan-forced, 350F, gas mark 4).
  2. Spread uncooked rice over the base of a small roasting dish. Arrange vegetables over the top of the rice.
  3. Combine coconut milk, peanut butter, spices and soy (or tamari) in a jug and mix well.
  4. Place chicken drumsticks over rice and pour over the sauce. Cover the dish snugly with aluminum foil and bake for 35 minutes.
  5. Remove foil and turn the oven setting to grill. Grill for a further 5 minutes. Serve immediately.
Notes
dairy-free gluten-free

 

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Comments:

18 Responses to One Pot Satay Chicken

  1. Great idea to make it simpler but not less delicious! I’ll try this out with cashew butter instead of peanut butter.

  2. jesusan says:

    I love satay sauce, so I’ll have to try this. I’ve never seen the dish done this way before, and I like that it allows the sauce flavor to penetrate the chicken.

  3. I love satay chicken and have made it a one pot wonder on a few occasions. It makes it much easier to keep the leftovers. 🙂

  4. Jayne says:

    When I saw the title to this, my mind went blank. Why had I never thought of this before? I’m Malaysian. I live in Malaysia. And I love satay. LOL. You are amazing. I’ll have to try this out!

  5. Eha says:

    A great idea I’ll certainly copy! Since I only use brown rice methinks I’ll parsteam for about 20 minutes before. Because of personal tastes I will be somewhat heavier on the spices also, but they are a nice combo 🙂 !

    • Hi Eha, you’re welcome and thanks for your tip and method for using brown rice here. 🙂 I agree that the spices are a little on the milder side but that’s because of small children – they are quite easily adjustable for spice lovers! As for brown rice, we definitely prefer the texture of white rice but happily use barley, buckwheat or quinoa as a more wholesome substitute in general – I have a feeling barley might work in this too.

  6. This recipe sounds like it would even more delicious the next day so I will be sure to make extra so I have leftover, if that is even humanly possible with teenagers…

  7. Wow the best combination of flavours! Its like comfort food on a tray, with the veggies making it totally justifiable! Great recipe 🙂

  8. Tessa says:

    Great flavors! Chicken satay is one of my favorite all time dishes! I love the simplicity of this dish!

  9. Eha says:

    Thanks for the comment: yes, was not thinking about the children . . .and yes, I love barley and might even try this first with the grain. Brown rice is largely a ‘health thing’ but to me it has a lovely nutty flavour. Also there is no way one can cook it badly 😀 !

  10. Helen says:

    Love the idea but will need to make at least 4 times the quantity for my 2 grand children. One question though, i don’t have grilling element in my oven and probably the baking dish will not fit in my grill, would it surfice just to leave the chicken to brown in the oven after removing the foil, or would it tend to make it drier?

    • Hi Helen, you should be fine to leave it in the oven a little longer (5 minutes, just to crisp up the sauce on the skins). To prevent the chicken from drying out, you can soak it in butter milk for an hour or so before using. It should remain super moist. Enjoy.

  11. Jennifer says:

    I’m not sure what went wrong but my rice overcooked and went dry and crunchy within about 15 minutes of cooking. Any suggestions?

    • Hi Jennifer, the tray needs to be covered really snugly and tight with foil so that the steam and moisture does not escape. If you have trouble getting it done snugly, you can perhaps add a cup of water to the liquid and not worry about the cover being so snug.

  12. Ian says:

    This was really delicious, thank you. One small thing – you should say you are rather partial, not impartial, because what you have said is the opposite of what you actually mean, I suspect.

 

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