Spiced chicken 'nasi lemak' with tomato sambal, broccolini & peanuts

30 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 2 chicken marylands
  • 1 jasmine rice sachet
  • 1 peanut & shallot mix sachet
  • 1 fish sauce sachet
  • 1 dark soy sachet
  • 1 tomato polpa can
  • 1 coconut cream carton
  • 1 broccolini bunch *
  • 1 cucumber
  • 1 galangal piece
  • 1 garlic clove
  • 1 red onion *
  • 1 long red chilli

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, brown sugar

Allergens: Wheat, soy, onion, garlic, fish, nuts (peanut)

Chef's note: Tomato sambal is found across Indonesia as an accompaniment to a variety of dishes. The chicken can be cooked on a char grill pan or barbecue.

* Use half the broccolini and onion provided.

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.

Method:

1. Prepare the ingredients

Preheat oven to 200C fan forced. Wash the vegetables. Cut the broccolini into 5cm pieces. Thinly slice the cucumber on the diagonal. Separate the chicken maryland into the thigh and drumstick. Cut shallow slices into the thickest part of the chicken.


2. Make the sambal paste

Blend or very finely chop the chilli, galangal, garlic and onion into a smooth paste.

3. Marinate the chicken

Place half of the sambal paste in a bowl with the chicken, a splash of cooking oil and half of the fish sauce. Mix to coat the chicken well.

4. Cook the chicken

Place the marinated chicken onto a lined baking tray, ensure they are well spaced out to cook evenly. Place into the preheated oven and cook for 15 minutes, turning once, or until the chicken is cooked through. 

5. Cook the tomato sambal

Meanwhile, heat a splash of oil in a saucepan over medium heat. Add the remaining sambal paste and cook, stirring, until the mix softens. Add the tomato polpa, reduce heat and simmer for 5 minutes. Add the remaining fish sauce and 1 tablespoon of brown sugar. Simmer until the sambal thickens slightly, if required, adjust the seasoning.

6. Cook the rice and the broccolini

Bring a saucepan of water to the boil. Add the broccolini and blanch for 2 minutes or until just softened. Remove using a slotted spoon. Wash the rice in cold water 3 times. Add to the boiling water and cook for 8 minutes, stir to avoid the rice from sticking. When cooked, strain through a sieve and mix through the coconut cream.

7. Make the sweet soy

Combine the dark soy with 2 tablespoons of brown sugar; mix well to combine.

8. To serve

Using a bowl, mould the coconut rice and place a portion onto the serving plates. Place the chicken, tomato sambal, cucumber, broccolini and peanut & shallots separately around the rice. Drizzle with a little sweet soy.