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
Lemon wedges, to serve
250g punnet cherry tomatoes, halved
2 small Lebanese cucumbers, sliced
½ cup chopped fresh coriander leaves
Crumble rice in pouch to separate grains.
Combine chicken, oil and half the paste in a large bowl. Toss well to coat.
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.
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.
Cook in a hot oven (200C) for about 20 minutes, or until chicken is cooked and potato is tender. Remove.
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.
Meanwhile, make salsa. Combine all ingredients in a bowl.
Spoon salsa over hot bake. Serve with lemon wedges.