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One-pot chicken with coconut rice, spring veg and satay sauce
Fruit and vegetables
2
lemongrass
sticks, halved and bashed
5
garlic
cloves, bashed
30g/1oz fresh root
ginger
, peeled and roughly sliced
1 red
chilli
(optional), halved
6
spring onions
, cut into 5cm/2in pieces
1 spring
cabbage
, cut into 2.5cm/1in chunks
200g/7oz
sugar-snap peas
, halved diagonally
200g/7oz
radishes
, thinly sliced
1
lime
, juice only
Tins, packets and jars
400ml tin full-fat
coconut milk
1 tbsp
tamarind
paste
200g/7oz
jasmine rice
60g/2¼oz natural
peanut butter
1 tbsp
tamarind
paste
Cooking ingredients
1 tbsp light
brown sugar
1 tbsp dark
soy sauce
2 tbsp
sesame oil
50g/1¾oz salted
peanuts
, roughly chopped
1 tbsp
soy sauce
1 tsp
brown sugar
Meat, fish and poultry
1.5kg/3lb 5oz whole free-range
chicken
Back to recipe
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