- 6 Chicken thigh fillets
- ½ cup Natural Yoghurt
- 3 – 4 tablespoons Bakarindi Macadamia Satay
- 1 Cup rice
- Peas and chopped capsicum
- Whole garlic cloves
- Coconut cream
- ¼ cup Water
Method
Combine yoghurt and satay sauce with chicken in a bowl on a plate or in a bag, rub until combined and chicken is well coated cover. Leave in the fridge for a couple of hours.
Put your rice on to cook using your favourite method. Once your rice is nearly cooked add some coconut cream, peas and capsicum.
Pre heat oven to 180’. Line a baking tray with baking paper (saves on washing up) place marinated chicken o in the tray along with your garlic cloves, add water to the marinate bag or plate and pour over chicken (this will make just enough sauce to finish the dish). Bake for half an hour or until chicken is cooked through.
To serve simply plate some rice top with chicken and pour over the sauce, top with some sprouts.
Comments
1 comment
Alternate for coconut cream please