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Ingredients
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)
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,700kJ/ 645kcals
Fat
30g
Saturated Fat
7g
Carbohydrates
54g
Sugars
8.2g
Fibre
7.5g
Protein
36g
Salt
1.3g
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