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Ingredients
- 150g roasted peanuts
- 200ml hoisin sauce
- 2tbsp rice wine vinegar
- 6 chicken thighs
- 400g jasmine rice
- 400ml boiling water
- 100g roasted peanuts, to serve
- 3 spring onions, finely sliced
- 2tbsp coriander, roughly chopped
- 2 limes, cut into wedges
Preheat the oven to 200 degrees, then blitz the roasted peanuts, hoisin sauce and 2tbsp water in a food processor until smooth.
Remove any excess skin from the chicken thighs. Cover the chicken with the peanut hoisin sauce. Arrange the chicken in a roasting tray and bake for 30 minutes, until golden and cooked through.
Meanwhile cook the rice. Bring the water to the boil, add the rice and cover. Leave to simmer for 10 minutes, then fluff with a fork. Divide the rice and chicken between six bowls. Scatter with the peanuts, coriander and spring onions. Serve with a wedge of lime.
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