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Dinner with Rukmini
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One Pot Peanut Chilli Chicken with Tomato Rice
Introduction from Rukmini Iyer
This is the ultimate Saturday night bowl in front of the television food and can be made even when you think your energy reserves could not be lower. Peanut, chilli and chicken is one of my favourite flavour combinations, whether in a groundnut stew (see the recipe in Ruby Tandoh’s Flavour) or here, spiked with soy and sesame oil. The rice helpfully cooks along with the chicken, so you need do nothing more than decide what to watch.
Ingredients
Method
Preheat the oven to 210°C fan/230°C/gas 8. Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines. Then pour over the boiling chicken stock.
Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together. Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down, then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly). Transfer to the oven and bake for 30 minutes.
Once the chicken is 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 onions and coriander and serve hot.
NOTE: Don’t try to use chicken thighs on the bone as they won’t cook in half an hour.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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