One Pot Fragrant Thai Chicken Thigh & Rice With Peanut Crumble

Take your chicken out of the fridge, open the packet and let it air

Heat a large pot with a lid over a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken thigh with a generous pinch of salt and cook for 2-3 min on each side or until lightly browned all over

Meanwhile, peel and finely chop (or grate) your garlic

Once the chicken is lightly browned, add the chopped garlic and your white long grain rice to the pot

Give everything a good mix up until the grains are well coated and cook for 30 secs or until fragrant

Once fragrant, add your butternut squash cubes to the pot and stir it all together

Add 250ml [325ml] [425ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 14-17 min or until the water has mostly absorbed, the rice and squash are tender and the chicken is cooked through (no pink meat!)

Whilst everything is cooking, wash your spinach and pat dry with kitchen paper

Crush your roasted peanuts finely with a rolling pin – this is your peanut crumble

Tip: If you don't have a rolling pin, just chop them finely!

Once the rice and squash are tender and the chicken is cooked through, add most of your cultured coconut (save some for garnish!) to the pot with your gluten free soy sauce and Thai green curry paste

Stir it all together until completely combined

Add the spinach, give everything a good mix up and cover with the lid

Leave to stand for 2-3 min or until the spinach has wilted – this is your one pot fragrant Thai chicken & rice