Satay chicken legs with coconut rice
Satay chicken legs with coconut rice
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Ingredients
Method
In a large bowl, mix the satay sauce with the soy and 50ml room-temperature water. Add the chicken legs, turning them over so they are well coated. Cover and leave to marinate for 20 minutes. Preheat the oven to 200ºC, gas mark 6.
Transfer the chicken to a medium roasting tin, skin-side-down. Roast for 20 minutes, then turn the legs over. Roast for 20-25 minutes more, until golden, cooked through, the juices run clear and there is no pink meat. Cover and leave to rest while you prepare the rice.
Heat the oil in a medium pan over a low heat. Fry the garlic and ginger for a few seconds, until fragrant. Stir in the rice, chopped coriander, frozen peas and a splash of water to loosen. Cook over a high heat, stirring often, until piping hot and the peas are thoroughly cooked. Serve the chicken legs whole, or shred the chicken (discard the bones) and serve on top of the rice with pan juices spooned over. Finish with extra coriander and scatter with chilli flakes and chopped peanuts, if liked
