Indonesian Chicken
with cabbage-cucumber salad & peanut dressing
This Indonesian inspired chicken dish features a delicious marinade on the chicken which then gets oven roasted and served with turmeric spiced potatoes and a punchy peanut slaw. Plus extra peanut sauce for your drizzling dreams!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breast Tenders
170 g
Coleslaw Cabbage Mix
6 g
Garlic
1 tbsp
Golden Turmeric Spice Blend
1.5 tbsp
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
18 g
Soy Sauce
(Contains: Soy, Wheat)
1 tsp
Chili Flakes
(Contains: Sulphites)
66 g
Mini Cucumber
14 g
Honey
1 tbsp
Thai Spice Blend
(Contains: Mustard)
460 g
Russet Potato
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Start the recipe when the oven is ready. Read the entire recipe card. To a medium bowl, add half the Golden Turmeric Spice Blend, half the soy sauce, three-quarters of the Thai Spice Blend, 1 tbsp oil (double for 4 portions) and 1/4 tsp chili flakes* (refer to Chef’s Tip for garlic guide). Stir to combine. Pat chicken dry with paper towels. Add chicken to the bowl, then toss to coat. Set aside to marinate.
Meanwhile, wash and dry all produce. Prepare two foil-lined baking sheets. Cut potatoes into 1-inch pieces. To one prepared baking sheet, add potatoes, remaining Golden Turmeric Spice Blend and 1 tbsp oil. (NOTE: For 4 portions, use 2 foil-lined baking sheets, with 1 tbsp oil per sheet.) Season generously with salt and pepper. Toss to coat. Roast on the middle rack of oven for 22-24 min, stirring halfway through, until tender. (NOTE: Roast on the middle and bottom racks of oven, rotating sheets halfway through.)
Zest and juice lime. Mince garlic. Cut cucumber into 1/4-inch half-moons. To a large bowl, add peanut butter, honey, remaining Thai Spice Blend, remaining soy sauce, 1/2 tsp garlic, 1 tbsp lime juice, 1/2 tsp lime zest and 2 tbsp warm water (double all for 4 portions). Whisk together until smooth.
Drizzle the second prepared baking sheet with 2 tsp oil (double for 4 portions), then add marinated chicken. Roast on the top rack of oven, for 8-10 min, until chicken is cooked through**.
In a small bowl, reserve 2 tbsp peanut sauce (double for 4 portions).Slice chicken. To the large bowl with the peanut sauce, add the coleslaw cabbage mix, cucumbers and remaining lime juice. Season with salt and pepper, then toss to combine. Divide salad between plates, then place chicken on top. Drizzle with reserved peanut sauce. Serve roasted potatoes alongside. Enjoy!
