High Protein Chicken Rendang Meal Prep | Thick & Flavour Packed

This high protein chicken rendang meal prep is rich, thick and packed with flavour that actually holds up all week. Made with a proper paste and reduced down until it coats the chicken, this is the kind of meal prep that doesn’t go watery after a couple of days. Perfect for high protein meal prep, easy weekly lunches, or anyone wanting something different from the usual chicken and rice. 👇 LINKS & TOOLS I USE DAILY Koi Knives — The knives featured in all my videos https://www.koiknives.com/discount/JackOvens Luvele Vacuum Sealer Containers — What I use to store my meal prep https://www.luvele.com/?ref=qNAC7JWq6gdhha My Amazon Storefront (All Tools & Equipment): https://www.amazon.com/shop/chefjackovens 👇 RECIPE (Full Written Version) Serves: 5 | Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hour Chicken 1kg (2.2lb) - Boneless Skinless Chicken Thighs, Cut into Large Pieces 1 tsp (5g) - Salt Rendang Paste 1 - Brown Onion, Roughly Chopped 2 - Shallots 4 Cloves - Garlic 1 Tbsp (15g) - Ginger 1 Tbsp (15g) - Lemongrass Paste (or 1 stalk, finely chopped) 2-3 - Dried Red Chillies, Soaked (or fresh red chillies) Rendang Sauce 400ml (1 can) - Coconut Milk 1 - Small Cinnamon Stick 3 - Cloves 3 - Cardamom Pods 1 tsp (4g) - Ground Coriander 1 tsp (4g) - Ground Cumin ½ tsp (2g) - Turmeric 1 Tbsp (15g) - Brown Sugar Water or Stock Toasted Coconut 20g (¼ cup) - Desiccated Coconut Fragrant Rice 300g (1 ½ cups) - Jasmine Rice 550ml (2 ¼ cups) - Water 1 - Small Cinnamon Stick 3 - Cardamom Pods 3 - Cloves 3 - Kaffir Lime Leaves (or 1 tsp lime zest) ½ tsp (2g) - Salt To Serve Spring Onion - Sliced Method Blend the onion, shallots, garlic, ginger, lemongrass, and chillies into a smooth paste. Heat a large pan over medium heat, add the paste and cook it down for 5–6 minutes, stirring regularly, until it darkens slightly, smells fragrant, and the moisture evaporates. Add the chicken thighs and salt, then mix everything so the chicken is well coated in the paste. Cook for 4–5 minutes, allowing the chicken to lightly sear and absorb flavour. Pour in the coconut milk and stir to combine. Add the cinnamon stick, cloves, cardamom, ground coriander, cumin, turmeric, and brown sugar. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally as the sauce reduces. While the rendang cooks, toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly, until lightly golden and fragrant. Once the rendang has reduced, stir in the toasted coconut and continue cooking, stirring more frequently, until the sauce thickens, becomes rich, and coats the chicken with minimal excess liquid. Remove the whole spices and set the rendang aside. Rinse the rice until the water runs clear. Add it to a pot with water, cinnamon stick, cardamom pods, cloves, kaffir lime leaves, and salt. Bring to the boil, reduce the heat to low, cover, and cook for 12 minutes until tender. Turn off the heat and let the rice rest covered for 5 minutes before fluffing and removing the whole spices. Divide the rice evenly among five containers and top each with the chicken rendang, ensuring each portion gets plenty of the rich sauce. Finish with sliced spring onion. 👇 JOIN MY CHANNEL MEMBERSHIP Get early access to videos & more: https://www.youtube.com/channel/UCp1Noy8hjImZ4R8o4ZVIM8w/join 👇 FOLLOW ME Instagram: https://www.instagram.com/chefjackovens TikTok: https://www.tiktok.com/@chefjackovens Facebook: https://www.facebook.com/chefjackovens 👇 AFFILIATE DISCLAIMER Some links above may be affiliate links that support the channel at no extra cost. #highprotein #mealprep #mealprepideas