Nasi Goreng Tray Bake

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil2 AU tbsp
• Chicken thigh fillets500 g
  cut into 4cm pieces
• Brown onion1
  halve lengthways, thinly sliced
• Garlic cloves2
  crushed
• Kecap manis2 AU tbsp
• Soy sauce1 AU tbsp
• Sweet chilli sauce1 AU tbsp
• Sambal oelek1 tsp
• Jasmine rice2 cup
• Chicken stock1 l
• Peeled prawns12
  peeled, deveined
• Eggs4
• Spring onions2
  thinly sliced
• Lebanese cucumber1
  thinly sliced diagonally
• Cherry tomatoes250 g
  halved
• Salted peanuts2 AU tbsp
  roughly chopped
• Coriander bunch (optional)to taste
  to serve

Method

1. 1

   Set the oven to 180°C. Brown the chicken in oil for about 10 minutes. Add onion and garlic for 3 minutes, then stir in kecap manis, soy sauce, sweet chilli sauce, sambal and rice. Pour in the stock and bring to a boil.

2. 2

   Transfer to a roasting dish, cover tightly with foil and bake for 20 minutes. Stir in the prawns and make four hollows; crack an egg into each. Cover again and bake for about 10 minutes until the prawns are cooked and egg whites set.

3. 3

   Leave covered for 10 minutes. Finish with spring onion, cucumber, tomatoes, peanuts and coriander.