One Pot Satay Chicken
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.
- 1/2 cup white rice
- 2 bunches broccolini (or grean beans yellow squash, carrot chunks or mixture of all)
- 400 ml (1 can) coconut milk
- ½ cup natural crunchy peanut butter
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- Pinch cumin powder
- 1/2 tablespoon soy sauce and tamari
- 4 organic free-range chicken drumsticks
Pre-heat oven to 180C (160C fan-forced, 350F, gas mark 4).
Spread uncooked rice over the base of a small roasting dish. Arrange vegetables over the top of the rice.
Combine coconut milk, peanut butter, spices and soy (or tamari) in a jug and mix well.
Place chicken drumsticks over rice and pour over the sauce. Cover the dish snugly with aluminum foil and bake for 35 minutes.
Remove foil and turn the oven setting to grill. Grill for a further 5 minutes. Serve immediately.