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Sweet Potato Nasi Goreng Bake

Throw it all together and let your oven do all the hard work! Deeeelicious! - by Kim Meredith
  • 14 Jul 2019
Sweet Potato Nasi Goreng Bake
Prep: 15 Minutes - Cook: 25 Minutes - Easy - Serves 4-6
Proudly supported by

For a change, sweet potato can be replaced with regular potatoes. If you prefer, microwave rice in pouch on High (100%) for 1 minute to make it easy to crumble.

Ingredients

450g packet microwave brown rice

1kg chicken thighs, trimmed, halved

1 tablespoon olive oil

185g jar Malaysian Nasi Goreng Rice Paste

1 red onion, halved, thickly sliced

500g sweet potato, peeled, cut into 2cm pieces

1 chicken stock cube (10g), crumbled

4 eggs

Lemon wedges, to serve

SALSA

250g punnet cherry tomatoes, halved

2 small Lebanese cucumbers, sliced

½ cup chopped fresh coriander leaves

Method

  1. Crumble rice in pouch to separate grains.

  2. Combine chicken, oil and half the paste in a large bowl. Toss well to coat. 

  3. Heat a large, non-stick roasting pan over a high heat. Add chicken. Cook for 3 to 4 minutes on each side, or until browned. Remove.

  4. Add onion to pan. Cook, stirring, until soft. Add potato, remaining paste and rice. Stir in combined stock cube and 1½ cups hot water. Bring to boil. Return chicken. 

  5. Cook in a hot oven (200C) for about 20 minutes, or until chicken is cooked and potato is tender. Remove. 

  6. Using the back of a large spoon, make four hollows in the top. Crack an egg into each hollow. Return to hot oven. Cook for about 5 minutes, or until eggs are cooked to your liking. 

  7. Meanwhile, make salsa. Combine all ingredients in a bowl. 

  8. Spoon salsa over hot bake. Serve with lemon wedges.

  • Dinner Tonight
  • Healthy-ish
  • sweet potato recipe
  • rice recipe
  • fried rice recipes
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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