Oven-Baked Curry Peanut Chicken Thighs

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce and sesame seeds. Enjoy!