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Another equation for those of us who love dinner is done in one dish. Out of sight in the oven and arranged in less than an hour. The grill is certainly my contraption of choice, has all the earmarks of being altogether less work concentrated when dinner is set up in the oven, like you can leave and go on with your life while dinner strangely sets itself up. Whether or not that life is excitingly washing the dishes standing a meter from the said oven.

I could almost certainly collect a month of these straightforward one dish suppers…. how straightforward would that be! This dish was a joined inspiration from Matt Preston's Chicken Thighs in Hoisin Peanut Paste and my One Tray Honey Lime Chicken. You could throw in some green veggies as I did in my One Tray Oven Baked Salmon, just remember them over the latest 10 minutes for top of the rice. Bok Choy and snow peas would work perfectly with this dish.

If you like bundles of sauce, twofold the trimmings in the marinade. You could moreover incorporate some sliced new bean stew! My kids are not up to hot sustenances,

so far endeavoring to work out a way to deal with start weaning them in. I would eat nothing fiery, even potato wedges used to send my tastebuds into a cyclone.


By then when I was pregnant with Sam I developed a searing food superpower and was suddenly eating triple stew polished off with stew.

To the amazement of my sister who has reliably had this power. By then poof! after he was taken into the world back to ultra-delicate curries and verifiably no new stew.

By then, pregnant again, my powers returned and this time they have remained.

To where I have a container of Sriracha in the portal of my cooler that is used more normally than the pureed tomatoes.


  • 68 chicken thighs, bone in or boneless
  • 1/2 cup peanuts
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 cups long grain rice
  • 11/4 cups water
  • 1 1/2 cups chicken stock
  • 1/2 cup Hoisin sauce


  • Pre heat oven to 180°C with baking dish in the oven.
  • Once warmed, remove dish from oven, add rice, stock and water, cover with aluminium foil and put back in the oven for 25 minutes.
  • In a food processor blitz together the peanuts, Hoisin, rice wine vinegar and a pinch of salt.
  • Place chicken in a bowl and rub this marinade all over.
  • Remove rice from oven, top with chicken thighs, pour over any extra marinade, re cover with foil and bake a further 10 minutes.
  • Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
  • Fluff rice with a fork and serve sprinkled with parsley.


  • If your chicken thighs are quite large, like mine were.  Put back into the oven for another 10-15 minutes.  I turned my oven up to 200° for this last cook to get the tops really nicely browned.
  • This recipe works best if the chicken thighs are covering the rice, so you need a

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