Name: Chicken pieces with coriander and peanut rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 bunch coriander, roots, leaves and stalks separated; 1/4 cup soy sauce; finely grated zest and juice of 1 lime; 1 red shallot, peeled, halved; 1 tablespoon fresh ginger, finely chopped; 1 tablespoon brown sugar; 2 garlic cloves, crushed; 1 long red chilli, finely chopped, plus extra sliced to serve; 1 kilogram mixed chicken pieces; steamed broccolini, hot sauce to serve; Peanut rice; 1 1/2 cup jasmine rice; 1 1/2 cup water; 1/2 cup roasted salted peanuts, chopped

Chicken pieces with coriander and peanut rice

At only $3 per serve, this recipe is perfect for creating a flavour-packed meal on a budget. Chicken pieces are coated in a spicy coriander marinade then served with peanut rice - yum!

Skip to Recipe

Serves 4

Prep

10M

Cook

45M

Total

55M

This recipe first appeared in Woman’s Day.

Ingredients

1/2 bunch coriander, roots, leaves and stalks separated

1/4 cup soy sauce

finely grated zest and juice of 1 lime

1 red shallot, peeled, halved

1 tablespoon fresh ginger, finely chopped

1 tablespoon brown sugar

2 garlic cloves, crushed

1 long red chilli, finely chopped, plus extra sliced to serve

1 kilogram mixed chicken pieces

steamed broccolini, hot sauce to serve

Peanut rice

1 1/2 cup jasmine rice

1 1/2 cup water

1/2 cup roasted salted peanuts, chopped

Method

Preheat oven to hot, 200°C.

In a small food processor, pulse coriander roots and stalks, soy, lime zest and juice, shallot, ginger, sugar, garlic and chilli to a paste.

Place chicken in a large baking dish. Coat all over in marinade. Bake for 40-45 minutes until chicken is cooked through and skin is crisp.

For the peanut rice: Cook rice with water, following packet instructions. Drain if necessary. Return to pan with peanuts and coriander leaves.

Serve chicken with rice, extra sliced red chilli, steamed broccolini and hot sauce.

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Ingredients

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