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2 cups jasmine rice
4 garlic cloves, finely chopped
2½ cups chicken stock
½ tsp ground turmeric
8 skin-on chicken thighs
1 bottle Marion’s Kitchen Thai Spicy Satay Marinade (or try my homemade satay sauce recipe)
3 tbsp roughly chopped coriander (cilantro) leaves
3 tbsp finely sliced spring onion (scallions)
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/350°F.
Place the rice, garlic, chicken stock and turmeric in a large casserole dish or baking dish.
In a large bowl, mix the chicken piece with the satay sauce until each piece is evenly coated. Place the chicken pieces on top of the rice. Cover the pan with foil and roast for 50 minutes. Uncover and cook for another 20 minutes until the chicken is golden and cooked through.
In the meantime, combine the ingredients for the quick pickled vegetables in a small bowl and stir until the sugar is dissolved. Set aside until ready to serve.
Remove the chicken and rice from the oven. Sprinkle over coriander and spring onion. Serve with the quick pickled vegetables on the side.
Sooo Easy
That was such an easy dish to prepare and cook, and so full of flavour. I even had time for a Shiraz or two, just like Mama Noi.
Excellent
Tasty
Utterly delicious!
Eating this amazing dish was like being served a meal at a 5-star restaurant. Great for a weeknight dinner or serving as a company dish.