Baked Laksa Chicken and Rice

This oven-baked Laksa Chicken & Rice dish is bursting with flavour and perfect for those nights when you crave an easy dinner! Simply dump and bake.

Product: Mingle Laksa Seasoning

Serves 4

Effort: Easy

Prep time: 15 mins

Cook time: 35 mins

Gluten-free

Ingredients

• 1 cup medium grain white rice, rinsed
• 2 cups chicken stock
• 800g chicken thighs
• ½ tsp salt & pepper
• 1 – 2 tbsp Laksa seasoning (adjust based on desired heat)
• ½ tbsp Grange Garlic or 2 garlic cloves
• ½ tbsp ginger, fresh or paste

To serve

• Lime wedges
• Greek yogurt
• Fresh coriander
• Chopped spring onion

Instructions

1. Preheat the oven to 190°C/170°C fan.
2. Place the rinsed rice in the bottom of an ovenproof pot with a lid.
3. Add the Laksa seasoning, garlic, ginger, salt, and pepper.
4. Pour the chicken stock over the rice and stir to combine.
5. Trim any excess fat from the chicken thighs and dice into cubes.
6. Arrange the chicken on top of the rice, ensuring it is mostly submerged in the flavored stock. Use a spoon to pour some stock over any exposed chicken.
7. Avoid pressing the chicken into the rice to ensure even cooking.
8. Cover the pot with its lid and bake for 35-40 minutes.
9. Remove from the oven and let it stand for 10 minutes with the lid on.
10. Remove the lid, fluff up the rice, and mix it through the chicken. Adjust seasoning to taste.
11. Serve in bowls with a generous dollop of Greek yogurt, fresh coriander, lime wedges, and a sprinkle of spring onion.

Hints & Tips

• Adjust the amount of Laksa seasoning based on your preferred level of heat.
• You can cook the rice separately and serve it with another protein, such as a whole roast chicken or pork chops.
• For a different twist, substitute Greek yogurt with coconut yogurt.
• Pair with veggies on the side, along with Greek yogurt, coriander, lime wedges, and a sprinkle of spring onion.
• Store leftovers in the fridge for up to 3 days. This dish is suitable for freezing.