Indonesian-Style Chicken Thigh Buddha Bowl
Treat yourself to feel-good food with crunchy, colourful veg and juicy oven-baked chicken thighs. Dress it up Indonesian-style with a sweet umami peanut sauce, for a nutty bowlful that's healthy to boot.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient










You'll also need
Butter, Pepper, Salt, Vegetable oil, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Top, tail and slice your radishes (as finely as you can)
Add the sliced radishes to a bowl with your rice vinegar and a pinch of salt
Give everything a good mix up and set aside – these are your quick-pickled radishes

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, add your chicken thighs to a baking tray (use tin foil to avoid mess!) with a pinch of salt and pepper
Put the tray in the oven for 17-18 min or until the chicken is cooked through (no pink meat!)
Once done, transfer the cooked chicken thighs to a clean board and slice into strips (careful, they may be hot!)
Tip: Cooking for 3 or more? Use 2 trays!

While the chicken is cooking, peel and finely slice your red onion[s]
Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Pat the sliced spring greens dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and sugar and cook for 5-7 min or until softened and caramelised
Once done, transfer to a plate and reserve the pan

Meanwhile, peel and finely chop (or grate) your garlic
Return the reserved pan to a medium heat with a knob of butter
Once hot, add the sliced spring greens with half the chopped garlic (you'll use the rest later!) and a pinch of salt to the pan and cook for 3-4 min or until tender with a bite – these are your garlicky spring greens

While the spring greens are cooking, combine your peanut butter with your honey and the remaining chopped garlic in a small bowl
Add your gluten free soy sauce, the pickling juice from the radishes and 1 tsp [1 1/2 tsp] [2 tsp] cold water then mix everything together – this is your peanut sauce

Serve the brown rice topped with the caramelised red onion, quick-pickled radishes and garlicky spring greens
Top with the sliced chicken thighs and drizzle the peanut sauce all over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (peanut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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