Serves 4 (4 legs with rice & veg)
Peanut satay marinated chicken legs, slow cooked to perfection and accompanied with house pickled vegetables and jasmine rice. Serving suggestions: fresh squeezed lemon juice, natural Greek yogurt, fresh cilantro.
** contains peanuts
Satay: peanuts, peanut butter, coconut milk, soy sauce, molasses, brown sugar, lime juice, curry powder, turmeric, garlic, lemongrass, ginger, shallots, chilli flake, ancho chilli
Vegetables: carrots, mixed radish (vegetables may vary by seasonable availability)
Rice Cooking: Add rice and 2 cups of cold water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. Remove from heat and fluff with a fork.
Chicken: Remove from freezer and place in fridge 24 hours prior to cooking. Remove from fridge 2 hours before reheating. Preheat oven to high Broil. Remove chicken from packet and place on baking tray. Broil for 10 minutes on each side. Alternatively, preheat oven to 425F and reheat for 20 minutes or until heated through.
Pickled vegetables: Remove from fridge, open packet and serve with rice and chicken.