Chicken and Rice Traybake

Name: Chicken and Rice Traybake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 1 kg boneless and skinless chicken thighs; 4 tbsp Gewürzhaus Hawker-Style BBQ Blend; 4 tbsp peanut oil; 2 cups jasmine rice, rinsed; 2 cups + 1/2 cup of water; Peanut oil; 2 bunches broccolini, roughly chopped; 3 limes, juiced; 3 tbsp ginger paste; 3 tbsp brown sugar; 3 tbsp sesame oil

Easy

50mins

Gluten Free

Chicken and Rice Traybake

Rated 3.6 stars by 71 users

Servings

Prep Time

5 minutes

Cook Time

50 minutes

Ingredients

For the chicken

1 kg boneless and skinless chicken
thighs
4 tbsp Gewürzhaus Hawker-Style BBQ Blend
4 tbsp peanut oil

For the rice

2 cups jasmine rice, rinsed
2 cups + 1/2 cup of water
Peanut oil
2 bunches broccolini, roughly chopped

For the serving sauce

3 limes, juiced
3 tbsp ginger paste
3 tbsp brown sugar
3 tbsp sesame oil

Directions

Place the chicken thighs in a bowl, add the Hawker-Style BBQ Blend and peanut oil, and mix well to coat. Marinate for at least 2 hours.
When the chicken has marinated, preheat the oven to 180˚C.
Place the rice and 2 cups of water in a baking tray and drizzle with peanut oil. Mix to combine and bake in the oven for 20 minutes.
Remove the rice from the oven and fluff it with a fork. Place the broccolini on top of the rice, followed by the marinated chicken. Drizzle with 1/2 cup of water.
Turn the temperature up to 220˚C and bake the chicken for 30-35 minutes or until cooked through.
In the meantime, make the serving sauce by mixing lime juice, ginger paste, sugar and oil in a jug. Drizzle over the chicken just before serving.