Samabal Chicken with Coconut Rice

I absolutely love this recipe and make it all the time. It's not exactly traditional but I find it incredibly tasty! The combination of the spicy samabal and the creamy coconut rice with the refreshing cucumber and crunchy peanuts. Each mouthful is divine. The samabal I use is from a brand called Lucullus. The flavour is very intensely salty and spicy so it might not be everyone's cup of tea but the flavour does mellow out a bit when cooked. You can find it on Amazon or an Asian market. Feel free to use frozen chicken in this recipe, I do. If you want to make more servings then just multiply this recipe by the number of servings you want.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180C.

Step 2

Slice the green parts of a spring onion (or the whole onion) and 1/4 of a cucumber. Set aside.

Step 3

Chop up a handful of peanuts. Add to a baking tray lined with baking paper

Step 4

Add the Sambal to the chicken and put on the baking tray with the chopped peanuts. Bake for 30 minutes or to package instructions.

Step 5

Rinse Jasmine rice and then add to a pot. Add coconut milk salt and sugar/sweetener. Simmer for 15 minutes or until coconut milk has been absorbed. If you notice it is too dry then add some water.

Step 6

Put rice into a wet bowl and press down lightly. Then turn the bowl upside down onto a plate.

Step 7

Add cucumber slices around the rice

Step 8

Add chicken on top of rice

Step 9

Garnish with spring onions and peanuts