Easy Satay Chicken

Satay sauce

• ½ tsp dried fennel seeds
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 1 Tbsp ground turmeric
• 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 5 garlic cloves
• 1 - 2 fresh red chillies, deseeded if preferred, to taste
• 2 Tbsp Tamari sauce
• 1 Tbsp tamarind pulp
• 2 Tbsp oyster sauce
• 1 Tbsp dark brown sugar
• 270 g coconut cream
• 60 g peanut butter (see tip)

Chicken, rice and vegetables

• 400 g jasmine rice
• 1200 g water
• 600 g chicken thighs, boneless and skinless, cut in pieces (3-4 cm)
• 100 g carrots, cut in thin strips
• 100 g tenderstem broccoli, cut in thirds
• 100 g cauliflower, cut in small florets (3 cm)
• 50 g red pepper, cut in thin strips
• 50 g brown onion, cut in thin wedges
• 80 g sugar snap peas, trimmed and cut in halves