Satay Aubergine and Roasted Broccoli with Chicken Thigh
with Garlic and Pak Choi Rice
This Satay Aubergine and Roasted Broccoli with Chicken Thigh is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Pak Choi
200
Broccoli Florets
1
Echalion Shallot
2
Garlic Clove
½
Lime
1
Ground Coriander
10
Vegetable Stock Paste
(Contains Celery)
150
Basmati Rice
45
Yellow Thai Style Paste
200
Coconut Milk
30
Peanut Butter
(Contains Peanut May contain Nuts)
2
British Chicken Thighs
Not included in your delivery
300
Water for the Rice
¼
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Peel and grate the garlic (or use a garlic press). Zest the lime, then cut into wedges. Trim the pak choi, then thinly slice widthways.
Halve any larger broccoli florets. Halve, peel and thinly slice the shallot.
Trim the aubergine and slice into 1cm thick rounds, then pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the ground coriander. Toss to coat, then spread out in a single layer.
Once your oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
Meanwhile, pop the broccoli florets onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf until crispy and slightly charred, 10-15 mins.
Meanwhile, pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a knob of butter (if you have any - or just use a drizzle of oil).
When hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Add half the garlic and stir-fry for 1 min. Stir in the rice, veg stock paste and the cold water for the rice (see ingredients for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until you’re ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the pak choi and season with salt and pepper. Stir-fry until tender, 3-4 mins, then add the remaining garlic and cook for 1 min more.
Once cooked, transfer to a bowl and cover to keep warm.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Add the yellow Thai style paste and stir-fry until fragrant, 1-2 mins.
Stir in the coconut milk, peanut butter, and sugar (see ingredients for amount) and bring to the boil. Simmer until thickened, 2-3 mins.
Remove from the heat and squeeze in some lime juice and season to taste.
Just before everything is ready, reheat the sauce if necessary.
Fluff up the rice with a fork, then stir through the pak choi and lime zest. Spoon into your bowls and top with the roasted aubergine, and broccoli.
Spoon over the satay sauce.TIP: Add a splash of water if it's a little thick. Serve with the lime wedges for squeezing over. Enjoy!
MOD Step 2: If you've chosen to add chicken thighs to your meal, lay the thighs flat on another baking tray when the aubergine is ready. Drizzle with oil and season with salt and pepper. Roast the aubergine on the top shelf and the chicken on the middle shelf until cooked through, 16-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Meanwhile, prep the broccoli for roasting, then add to the chicken tray after 5 mins to roast for the remaining time.
