One Pot Peanut Chilli Chicken with Tomato Rice

Ingredients:

200g basmati rice

300g cherry tomatoes on the vine

400ml boiling chicken stock

60g crunchy peanut butter

1 red chilli, finely chopped

1 tbsp sesame oil

1 tbsp gluten free soy sauce

1 lime, juice only

8 free-range, boneless, skinless chicken thighs

For the dressing:

1/2 tbsp gluten free soy sauce

1 tbsp lime juice

1 tbsp sesame oil

To serve:

a handful of peanuts

3 spring onions, finely sliced

25g fresh coriander, chopped

Method:

1. Preheat the oven to 210C fan.  Tip the rice into a lidded casserole dish or medium deep roasting tin, along with the tomatoes and their vines.  Then pour over the chicken stock.

2. Mix the peanut butter, red chilli, sesame oil, soy sauce and lime juice together.  Lay the chicken thighs over the rice and tomatoes, pour the peanut butter mixture over and smooth it down.  Then cover with the lid or very tightly with foil (this is really important, as the rice needs a very tight seal to cook properly).  Transfer to the oven and bake for 30 mins.

3. Once the chicken is cooked and the peanut butter has formed a lovely golden crust, mix the soy, lime juice and sesame oil for the dressing.  Pour it over the chicken and rice, scatter over the peanuts, spring onions and coriander and serve hot.