Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto a large baking tray, drizzle with oil, sprinkle over half the Indonesian style spice mix, then season with salt and pepper. 

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed ovenproof pan with a lid on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the yellow Thai style paste, ginger puree and remaining Indonesian style spice mix. Fry for 30 secs.

Stir in the rice, chicken stock paste and water for the rice (see pantry for amount).

Bring to the boil, then pop the lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 15-20 mins. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the rice is cooked, remove it from the oven and stir in the peas, soy sauce, honey and butter (see pantry for both amounts). 

Taste and season with salt and pepper if needed, then pop the lid back on and allow to sit until the peas are piping hot, 1-2 mins. 

Once the chicken is cooked, transfer it to a clean board and allow it to rest for a couple of mins.

Once rested, thinly slice widthways.

Serve the baked rice with the sliced chicken on top. 

Drizzle over the sweet chilli sauce and mayo (see pantry for amount).

Scatter over the peanuts to finish. 

Enjoy!