Chicken in peanut sauce with chilli-cucumber salad

Step 1

Preheat oven to 220°C. Line a large ovenproof baking dish (approx. 37 x 27 cm) with baking paper. Place dish onto mixing bowl lid and weigh chicken into it, placing chicken pieces in a single layer. Set aside.

Step 2

Place peanuts and garlic into mixing bowl and chop 3 sec/speed 6 (see Tip).

Step 3

Add coconut milk, kecap manis, chilli flakes, lime zest and ½ teaspoon of the salt and mix 5 sec/speed 4. Pour peanut sauce over reserved chicken and cook for 20 minutes (220°C) or until chicken is cooked through. Proceed with recipe while chicken is in the oven.

Step 4

Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place water and remaining 1 teaspoon salt into mixing bowl. Insert simmering basket with rice and cook 14 min/100°C/speed 4. Transfer rice into a thermal serving bowl or other large bowl and cover to keep warm. Clean and dry mixing bowl.

Step 5

Place cucumber, spring onions/shallots and coriander into a bowl.

Step 6

Place chillies, honey, soy sauce, oil and lime juice into mixing bowl and chop 3 sec/speed 7. Pour dressing over salad and toss to combine. Serve rice and chicken with salad on the side.