One-pan Satay-style Chicken and Rice Recipe

Ingredients

• 500 ml chicken stock
• 250 ml coconut milk (shake the can well)
• 90 g smooth, unsweetened, all-natural peanut butter
• 2 tbsp all-purpose soy sauce
• 1 tsp dark soy sauce (optional, for colour – can be replaced with more all-purpose soy sauce)
• 1½ tbsp honey
• 1 tbsp fresh lime juice
• 1 tbsp red curry paste (adjust to taste)
• 1 tsp freshly grated ginger
• 1 tsp freshly grated garlic
• 800 g boneless chicken thighs, trimmed, skin on or off (about 6 boneless chicken thighs)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp curry powder
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tbsp olive oil, plus extra for cooking
• 300 g jasmine rice, rinsed (see note 1)
• 80 g roasted peanuts, roughly chopped
• 3 spring onions (scallions), finely sliced
• ¼ bunch fresh coriander (cilantro), chopped
• Fresh red chilli, sliced (optional)
• Lime wedges, to serve