Spiced Chicken on Baked Thai Style Rice

Meanwhile, heat a drizzle of oil in a large, wide-bottomed ovenproof pan with a lid on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the yellow Thai style paste, ginger puree and remaining Indonesian style spice mix. Fry for 30 secs.

Stir in the rice, chicken stock paste and water for the rice (see pantry for amount).

Bring to the boil, then pop the lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 15-20 mins. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Halve the young pea pods widthways.

Once the rice is cooked, remove it from the oven and stir in the young pea pods, peas, soy sauce, honey and butter (see pantry for both amounts). 

Taste and season with salt and pepper if needed, then pop the lid back on and allow to sit until the veg are piping hot, 2-3 mins. 

Once the chicken is cooked, transfer it to a clean board and allow it to rest for a couple of mins.

Once rested, thinly slice widthways.