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Satay chicken legs with coconut rice

Satay chicken legs with coconut rice

An easy meal the whole family will love, this has just the right balance of spice and the veggies built-in. 

4.5 out of 5 stars(2) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins
  • Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g Cooks' Ingredients Satay Sauce
  • 1 tbsp soy sauce
  • 4 chicken legs
  • 1 tbsp Vegetable oil
  • 2 clove/s cloves garlic, finely chopped
  • 2 cm piece ginger, peeled and finely chopped
  • 2 x 250g packs coconut, lime & coriander rice
  • ¼ x 25g pack coriander, stalks finely chopped, plus extra to serve
  • 300g frozen Essential Garden Peas
  • Chilli flakes, to serve (optional)
  • Essential Roasted Salted Peanuts, chopped, to serve (optional)


  1. In a large bowl, mix the satay sauce with the soy and 50ml room-temperature water. Add the chicken legs, turning them over so they are well coated. Cover and leave to marinate for 20 minutes. Preheat the oven to 200ºC, gas mark 6.

  2. Transfer the chicken to a medium roasting tin, skin-side-down. Roast for 20 minutes, then turn the legs over. Roast for 20-25 minutes more, until golden, cooked through, the juices run clear and there is no pink meat. Cover and leave to rest while you prepare the rice.

  3. Heat the oil in a medium pan over a low heat. Fry the garlic and ginger for a few seconds, until fragrant. Stir in the rice, chopped coriander, frozen peas and a splash of water to loosen. Cook over a high heat, stirring often, until piping hot and the peas are thoroughly cooked. Serve the chicken legs whole, or shred the chicken (discard the bones) and serve on top of the rice with pan juices spooned over. Finish with extra coriander and scatter with chilli flakes and chopped peanuts, if liked.

Cook’s tip

Leftover coriander can enliven loads of recipes, from soups (carrot and coriander is a great value option for cold days) to salsas and winter salads. Keep the bunch perky in the fridge by simply keeping in a sealed box, lined with slightly damp kitchen paper. Or try drying it in the microwave. Spread the leaves over a plate lined with kitchen paper and give short blasts until they’re dried and crisp; store in an airtight jar.


Typical values per serving when made using specific products in recipe


2,700kJ/ 645kcals



Saturated Fat












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