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One pot peanut chilli chicken with tomato rice

A great one for the weekend.
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Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 200 g basmati rice
  • 300 g cherry tomatoes on the vine
  • 400 ml boiling chicken stock
  • 60 g crunchy peanut butter
  • 1 red chilli finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp dark soy sauce
  • 1 lime juice only
  • 8 boneless skinless chicken thighs (or I use 4 breasts)
  • ½ tbsp For the dressing: dark soy sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • To serve: a handful of peanuts, spring onions and coriander

Method
 

  1. Preheat the oven to 210 degrees fan. Tip the rice into a lidded casserole dish or deep roasting tin along with the tomatoes on the vine. Then pour over the chicken stock.
  2. Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together. Lay the chicken over the rice and tomatoes. Pour the peanut butter mixture over and smooth it down and then cover with the lid or very tightly with foil. Bake in the preheated oven for 30 minutes.
  3. Once the chicken has cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing. Pour it over the chicken and rice, scatter over the peanuts, spring onion and coriander and serve.