Recipes
Date posted: 17/06/2021
Ingredients
| Farmstead chicken thigh boneless skinless 80-100g | 8 chicken thighs |
| Everyday Favourites sweet chilli sauce | 50ml |
| Amoy light soy sauce | 50ml |
| World of Spice Jerk Seasoning | 20g |
| Everyday Favourites extended life vegetable oil | 20ml |
| Tilda Brown 'n' White Rice | 550g |
| Cook Asia rich & creamy coconut milk | 600ml |
| Water | 600ml |
| Everyday Favourites garlic puree | 20g |
| Everyday Favourites mixed spice | 20g |
| Care Pack red kidney beans | 300g |
| Everyday Favourites choice peas | 150g |
| Ubley Greek style natural yogurt | 100g |
| Spring onion trimmed | 1 bunch / 100g |
| Red chillies | 20g |
| Crispy fried onions | 100g |
Method
- Place the chicken thighs into a bowl with the sweet chilli sauce, soy sauce, jerk seasoning and vegetable oil. Leave this to marinate for at least 30 minutes.
- Pre-heat the oven to 180° and then line an oven-proof tray.
- Place the chicken on the tray and roast it for 40-45 minutes until it’s golden and tender. Once it’s ready, slice it up and allow it to rest.
- While your chicken is cooking, place the rice, coconut milk, water, garlic and mixed spice into a pan and cook until it’s soft and tender.
- Once your rice is cooked, fold through the beans and peas and place the portions into pots to serve.
- Top each pot with the sliced chicken. Drizzle each one with yoghurt and add a sprinkle of fresh chilli and spring onion to finish.