EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
View Recipe
MediumA slightly lighter recipe perfect for making midweek.
Preheat the oven to 190°C fan.
Rinse the jasmine rice under cold water until the water runs clear.
Pat the chicken dry, season.
Finely slice the spring onions, keep the green tops for serving.
Heat sesame oil in a pan over a medium heat.
Add the spring onions, garlic and ginger, sauté for 2 minutes until softened but don't burn.
Add the rice to the pan and stir, coating the grains.
Pour in the chicken stock and stir.
Nestle the seasoned chicken thighs to the rice, bring to a gentle simmer.
Cover tightly with the lid and transfer to the oven for 20 to 25 minutes, until the rice has absorbed the stock and the chicken is completely cooked through.
Don't lift the lid while it cooks, to keep steam inside.
Remove from the oven, leave to rest with the lid on for 10 minutes.
Mix all the chilli sauce ingredients together.
Taste and adjust to suit.
Finish with the spring onion tops, serve with plenty of fresh sliced cucumber and chilli sauce spooned over the top.
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