2 cups jasmine rice
4 garlic cloves, finely chopped
2 ½ cups chicken stock
½ tsp turmeric
8 skin-on chicken pieces
3 tbsp roughly chopped coriander (cilantro)
3 tbsp finely sliced spring onion (scallions)
finely chopped roasted peanuts to serve
Quick pickled vegetables:
2 small red Asian shallots, cut into wedges
1 long red chilli, sliced
1 cup sliced cucumber
2 tbsp white vinegar
1 tbsp sugar
Preheat the oven to 180°C/160°C.
Place rice, garlic, chicken stock and turmeric in a large casserole dish or baking tray.
Mix the chicken and the satay sauce. Place the chicken pieces on top of the rice. Cover with foil and roast for 50 minutes. Uncover and cook for another 20 minutes to brown slightly.
In the meantime, combine the ingredients for the quick pickled vegetable. Set aside until ready to serve.
Remove the chicken and rice from the oven. Remove the chicken pieces from the top of the rice. Use a fork to fluff up the rice. Add the coriander and spring onion and toss through the rice. Place the chicken back on top of the rice. Sprinkle over the quick pickled vegetables and top with the chopped peanuts.