8 chicken thigh cutlets, bone in (1.8kg), trimmed
1 teaspoon five spice powder
2 teaspoons olive oil
2 cups chicken stock
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon natural crunchy peanut butter
2 cloves garlic, crushed
2 teaspoons fresh ginger paste
1 cup medium grain rice
Finely sliced green spring onions and lemon wedges, to serve
Season the skin-side of chicken with salt and pepper. Sprinkle with five spice.
Heat oil in a large, flameproof, roasting pan over a medium to high heat. Add chicken, skin-side down. Cook for about 5 to 6 minutes, or until golden brown. Remove chicken.
Meanwhile, combine stock, sauces, peanut butter, garlic and ginger in a large jug. Mix well.
Add stock mixture and rice to same, hot pan. Arrange chicken over rice. Bring to boil. Remove pan from heat. Cover tightly with foil.
Cook in a moderate oven (180C) for about 40 minutes, or until rice is tender and chicken is cooked through. Remove pan. Stand, covered, for 5 minutes, or until liquid is absorbed.
Sprinkle onions over bake. Serve with lemon wedges.
TIP! Chicken thigh cutlets are available from major supermarkets, butchers and chicken shops. Medium grain rice is a round, tender and succulent grain that locks in moisture when cooked.