Satay chicken legs with coconut rice

Name: Satay chicken legs with coconut rice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 180 g 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; 300 g frozen Essential Garden Peas; Chilli flakes, to serve (optional); Essential Roasted Salted Peanuts, chopped, to serve (optional)

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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.