One-pot chicken with coconut rice, spring veg and satay sauce

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top.

2. 2

   In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes.

3. 3

   After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid - or if using kitchen foil, cover it very, very tightly - and return to the oven for a further 30 minutes. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

4. 4

   Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside.

5. 5

   To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water - start with 2 tablespoons and increase as needed.)

6. 6

   Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.