[HandsFree Traybakes] NZ Rendang Chicken Rice Bake
with Spring Onion
Calories
:
412 kcalProtein
:
34.2g proteinTotal
:
45 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Jasmine rice
1 packet
Leek
1
Rendang Curry Paste
1 packet
Coconut Milk
320 g
Chicken Thigh
1 packet
Baby Spinach Leaves
1
Spring Onion
1 sachet
satay seasoning
(May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Nutrition Values
Calories412 kcal
Energy (kJ)1730 kJ
Fat33.3 g
of which saturates19.1 g
Carbohydrate30.6 g
of which sugars5.2 g
Dietary Fibre4.3 g
Protein34.2 g
Sodium461 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Dish
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- In a large baking dish, combine jasmine rice, sliced leek, rendang curry paste and coconut milk. Pour the boiling water over rice.
- Place chicken thigh on top, drizzle with olive oil and sprinkle with satay seasoning.
- Cover tray tightly with foil and bake for 20 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
2
- Remove from oven, remove foil, turn chicken thighs.
- Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.
- When chicken is cooked, remove dish from oven. Add baby leaves and stir to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
3
- Meanwhile, thinly slice spring onion.
4
- Divide rendang chicken rice bake between bowls. Slice chicken (if preferred).
- Garnish with spring onion to serve. Enjoy!
