THAI CHICKEN AND RICE TRAY BAKE

INGREDIENTS

20m prep 50m cook serves 6

• 6 large chicken thigh cutlets, skin on, trimmed

• 1/4 cup Thai red curry paste

• 1 tbsp peanut oil

• 1 lime, cut into 1cm slices

• 1 small brown onion, fnely chopped

• 1 garlic clove, crushed

• 3cm piece fresh ginger, peeled, fnely grated

• 1 lemongrass stalk, white part only, fnely chopped

• 1 carrot, fnely diced

• 1 1/2 cups white long-grain rice, rinsed

• 2 1/2 cups chicken liquid stock

• 200g green beans, trimmed, cut into 4cm pieces

• 125g baby corn, thickly sliced

• 1 tbsp fsh sauce

• 1 tbsp lime juice

• 1 green onion, thinly sliced diagonally

• Sliced long red chilli, to serve

• Chopped roasted peanuts, to serve

• Fresh mint leaves, to serve

METHOD

1. Preheat oven to 180C/160C fan-forced. Place chicken and curry paste in a bowl. Rub paste all over chicken.

2. Heat 1/2 tbs oil in a heavy-based fameproof roasting pan over medium-high heat. Cook lime for 1 minute each side or until charred. Transfer to a plate. Add chicken to pan, skin-side down. Cook for 3 minutes each side or until well browned. Transfer to a plate.

3. Wipe pan clean. Heat remaining 1/2 tbs oil in pan over medium heat. Add brown onion, garlic, ginger, lemongrass and carrot. Cook, stirring, for 5 minutes or until onion softens. Add rice. Cook, stirring, for 2 minutes or until rice is coated in mixture. Add stock. Bring to the boil.

4. Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Add beans, corn, lime slices, fsh sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. Bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through. Top with green onion, chilli, peanuts and mint. Serve