Zero Fuss Rendang Double Chicken Rice Bake
with Mixed Greens & Spring Onion
- Milk
- Soy
- May contain traces of allergens
Forget the dishes and dive into this comforting, one-dish rice bake where every grain of basmati rice soaks up a rich and aromatic coconut rendang sauce. Tender chicken and sliced leek bake until juicy, before baby spinach and a scattering of finely chopped spring onion are stirred through for fuss-free kai that requires almost zero prep.
Ingredients
1 packet
Basmati Rice
1 packet
Leek
1
Rendang Curry Paste
(Contains: Milk)
1 packet
Coconut Milk
640 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
You will need
Cooking Steps
- 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.
- 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.
• Meanwhile, thinly slice spring onion (see ingredients).
• Slice chicken (if preferred).
• Divide rendang chicken rice bake between bowls.
• Garnish with spring onion to serve. Enjoy!
