Preheat the oven to 375 degrees. This step ensures the casserole cooks evenly and thoroughly. It’s the perfect temperature to achieve a nice crust on top while keeping the inside tender.
In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, rice vinegar, lime juice, and maple syrup. You want a smooth, creamy mixture that combines all those delicious flavors. The aroma at this stage is heavenly!
Add the coconut milk and chicken stock or water to the bowl, whisking continuously until well combined. The mixture should become even creamier, with the coconut providing a rich background note.
Fold in the white and light green parts of the scallions, ginger, optional chile, rice, and sea salt. Mixing these ingredients in will help distribute the flavors throughout the casserole.
Transfer the entire mixture to a large (10-inch) oven-proof skillet or a 9 x 13 baking dish. Spread it out evenly, ensuring that the rice is submerged in the sauce.
Next, make the chicken. In the same mixing bowl (it’s fine if some of the casserole mixture remains), combine the chicken thighs, ground turmeric, ground coriander, ground ginger, salt, sriracha, grapeseed oil, and lime juice. Mix everything until the chicken is well-coated with the spices and flavorings.
Now, arrange the seasoned chicken on top of the peanut butter rice mixture in the skillet or baking dish. Make sure the chicken is evenly distributed to ensure proper cooking.
Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. The top should be golden, and the smell will be simply irresistible!
Once done, remove the casserole from the oven and allow it to rest for 5 minutes. This resting period helps the flavors settle and makes serving easier.
Garnish with the sliced cucumbers and remaining green scallions before serving. Enjoy your homemade Chicken Satay Casserole!
