If you’ve never tried Moroccan flavours, you’re in for a mouthwatering treat, Chef! Soon you will be plating up fluffy basmati rice next to an aromatic marriage of flavours: browned chicken mince coated in a sauce of NOMU Moroccan rub, tangy tomato paste & rich peanut butter. Finished with toasted peanuts and herby coriander.
Peanut Chicken & Rice
Peanut Chicken & Rice
with toasted peanuts & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Free-Range Chicken Mince
- Fresh Coriander
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Peanut Butter
- Peanuts
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
PEANUT STEW
Add the diced Onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Pour in 200ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the Peanut Butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut Chicken/" title="View all our recipes with Chicken at eCook">Chicken, and drizzle over the Lemon Juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!
White Basmati Rice - 100ml
Peanuts - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 150g
Onion - 1
NOMU Moroccan Rub - 10ml
Tomato Paste - 15ml
Peanut Butter - 50ml
Lemon Juice - 15ml
Fresh Coriander - 3g
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEANUT STEW
Add the diced Onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Pour in 400ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the Peanut Butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut Chicken/" title="View all our recipes with Chicken at eCook">Chicken, and drizzle over the Lemon Juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!
White Basmati Rice - 200ml
Peanuts - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 300g
Onion - 1
NOMU Moroccan Rub - 20ml
Tomato Paste - 30ml
Peanut Butter - 100ml
Lemon Juice - 30ml
Fresh Coriander - 5g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEANUT STEW
Add the diced Onions to the pan with the mince and fry until soft, 4-5 minutes. Add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Pour in 600ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, stir in the Peanut Butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut Chicken/" title="View all our recipes with Chicken at eCook">Chicken, and drizzle over the Lemon Juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!
White Basmati Rice - 300ml
Peanuts - 30g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 450g
Onions - 2
NOMU Moroccan Rub - 30ml
Tomato Paste - 45ml
Peanut Butter - 150ml
Lemon Juice - 45ml
Fresh Coriander - 8g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork.
TOAST
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
PEANUT STEW
Add the diced Onions to the pan with the mince and fry until soft, 4-5 minutes. Add the NOMU rub and the Tomato Paste. Fry until fragrant, 1-2 minutes. Pour in 800ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 8-10 minutes. In the final 2-3 minutes, stir in the Peanut Butter and simmer until thickened. Remove from heat, add a sweetener, and season.
TIME TO EAT
Make a bed of the fluffy rice, top with the peanut Chicken/" title="View all our recipes with Chicken at eCook">Chicken, and drizzle over the Lemon Juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!
White Basmati Rice - 400ml
Peanuts - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Onions - 2
NOMU Moroccan Rub - 40ml
Tomato Paste - 60ml
Peanut Butter - 200ml
Lemon Juice - 60ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Peanut Chicken & Rice?
The preparation time for Peanut Chicken & Rice with toasted peanuts & fresh coriander is between 20 and 40 minutes.
What is the total time required to make Peanut Chicken & Rice with toasted peanuts & fresh coriander?
The total time required to make Peanut Chicken & Rice with toasted peanuts & fresh coriander is between 30 and 50 minutes.
How many servings does Peanut Chicken & Rice provide?
4 servings
What are the main ingredients in Peanut Chicken & Rice?
Chicken, Free-Range Chicken Mince, Fresh Coriander, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Peanut Butter, Peanuts, Tomato Paste, White Basmati Rice
What is the nutritional information of Peanut Chicken & Rice?
Calories: 933, Carbs: 89 grams, Fat: grams, Protein: 49.7 grams, Sugar: 10.4 grams, Salt: 617 grams
How do I prepare Peanut Chicken & Rice?
FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork. TOAST: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). PEANUT STEW: Add the diced onions to the pan with the mince and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 400ml of water. Bring to a boil, reduce the heat, and simmer until slightly reduced, 6-8 minutes. In the final 2-3 minutes, stir in the peanut butter and simmer until thickened. Remove from heat, add a sweetener, and season. TIME TO EAT: Make a bed of the fluffy rice, top with the peanut chicken, and drizzle over the lemon juice (to taste). Garnish with the toasted nuts and the chopped coriander. Easy, Chef!
What should be prepared from my kitchen to make Peanut Chicken & Rice?
Chicken, Free-Range Chicken Mince, Fresh Coriander, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Peanut Butter, Peanuts, Tomato Paste, White Basmati Rice
How many calories does Peanut Chicken & Rice have?
933 calories
How much fat content does Peanut Chicken & Rice have?
grams
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