Turmeric Spiced Chicken, Pickled Cucumber and Crispy Rice Bowls with Chilli Peanut Sauce

by BBC Good Food

👋 This recipe will benefit from over night marinating. Savour a dish of contrasting flavours and textures – crispy rice, soft spiced chicken and zingy cucumber pickle. Or, simply serve with boiled rice, if you like.

Method

Based on 4 servings, adjust as needed.

Step 1

Mix ginger and garlic paste, turmeric, ground cumin, ground cinnamon with a little oil and a generous pinch of salt in a large bowl. Add the chicken and smother in the paste. Chill for at least 1 hr. Will keep chilled overnight.

Step 2

Slice the cucumber as thinly as possible – use a mandoline if you have one. Put in a non-metallic bowl and add half of the rice vinegar, half of the sugar and a pinch of salt. Toss the cucumber in the dressing, then cover and chill for at least 1 hr, or overnight.

Step 3

For the peanut sauce, mix together the chunky peanut butter, remaining half of the rice vinegar, **light soy, remaining half of the sugar and sweet chilli sauce together in a small bowl.

Step 4

Heat a griddle pan over a high heat, or light a barbecue. Cook the chicken thighs for 10-12 mins, turning until cooked through – the internal temperature should reach 70°C if you have a meat thermometer. Transfer the chicken to a plate, cover loosely with foil and leave to rest while you cook the rice.

Step 5

Heat a large non-stick frying pan over a medium heat. Drizzle in the remaining 1 tbsp oil, then tip in the rice and press it into an even layer. Leave for a few minutes until a crispy edge forms, then break up the rice and stir-fry it for another 2-3 mins until piping hot. Divide the rice between shallow serving bowls or plates.

Step 6

Slice the chicken into bite-sized pieces and arrange on top of the rice, then drizzle over any juices from the plate or pan. Add a generous portion of the cucumber pickle and a drizzle of chilli peanut sauce and top with a few coriander leaves.

  • Ingredients
  • Based on 4 servings
  • 1 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Sauce 330g
  • 500g Cooked Sticky Rice, such as sushi rice 2x Tilda Microwave Rice Classics Sticky 250g
  • 2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 2tsp Ground Turmeric 1x Sainsbury's Turmeric 48g
  • 1tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g
  • 0.5tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g
  • 15g Coriander, leaves picked 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 6 Boneless, Skinless Chicken Thighs 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 1 Cucumber 1x Sainsbury's Whole Cucumber
  • 2 tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 4 tbsp Rice Wine Vinegar 1x Yutaka Shaoxing Rice Wine 150ml
  • 4 tbsp Chunky Peanut Butter 1x Sainsbury's Crunchy Peanut Butter 340g
  • 1 tbsp Ginger and Garlic Paste 1x KTC Minced Garlic & Ginger Paste 210g
  • 4tsp Caster Sugar 1x Sainsbury's White Granulated Sugar 500g
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