Gnarly Chicken Satay & Nasi Goreng

Name: Gnarly Chicken Satay & Nasi Goreng
Prep time: PT30 MINS (PLUS UP TO 12 HOURS MARINATING TIME)
Cook time: PT30 MINS
Yield: 4

Chicken Feed A Crowd Healthy Impressive Rugged Peanut Butter

Zingy lime, creamy crunchy peanut butter, warming curry notes...need we say more?

Prep 30 mins (plus up to 12 hours marinating time)

Cook 30 mins

Serves 4

Equipment Needed

Mixing bowl, spoon, small pan, large frying pan, baking tray, spatula

Ingredients

For the chicken:

4 chicken breasts
2 tbsp Rugged Peanut Butter
1 tbsp soy sauce
2 limes, juiced
1 tsp smoked paprika

For the satay sauce:

2 tbsp Rugged Peanut Butter
1 tbsp honey
1 tbsp soy sauce
2 tsp curry powder
1 clove garlic, minced
1/2 cup coconut milk
1 lime, juiced

For the nasi goreng:

1 onion, finely chopped
2 garlic cloves, minced
1 inch ginger, grated
4 cups jasmine rice, cooked & cooled
2 tbsp sunflower oil
2tbsp kecap manis
2 tsp soy sauce

To serve:

4 eggs
pickled red onion
lime wedges

Method

1. Combine 2 tbsp Rugged Peanut Butter, lime juice, soy sauce and smoked paprika. Mix in the chicken and marinate in the fridge for up to 12 hours.

2. Add the satay sauce ingredients to a small pan and heat gently to create a smooth, thick sauce.

3. Preheat the oven to 180°C/350°F/Gas Mark 4.

4. In a large frying pan, add oil over a high heat and sear the chicken breasts until golden, add to an oven tray and bake for 15-20 minutes until cooked through (no pink meat!).

5. In the same large frying pan, fry the onion, garlic and ginger in the sunflower oil until soft and golden. Turn up the heat and add the rice, kecap manis and soy sauce. Stir and cook until piping hot.

6. Fry the eggs and serve on top of the rice, with the chicken, satay sauce, pickles and lime.