Oven-roasted chicken satays

Marinated in peanut butter, curry paste and coconut milk.
 
recipe, chicken, roast,dinner

Recipe from: 16 March 2016
Preparation time: 30 min
Cooking time: 1h
 
 

Ingredients

 
  • 2
    free-range, bone-in chicken thighs
  • 3
    Tbs
    peanut butter, smooth or chunky
  • 1
    Tbs
    Red Thai curry paste, heaped
  • 3
    Tbs
    lime or lemon juice
  • 3
    Tbs
    light soy sauce
  • 2
    tsp
    sesame oil
  • 1
    tsp
    honey
  • 1
    Tbs
    freshly grated ginger
  • 2/3
    cup
    coconut milk
  • handful
    of roasted, salted peanuts, roughly chopped
  • several stems spring onions, diced
  • basil (optional)
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180º C.

For the marinade, combine the peanut butter and curry paste. Add the lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk. Mix until smooth.

Place the chicken in a non-metallic bowl and pour the marinade over. Cover with cling film and set aside to marinate for 15 minutes or over-night.

Transfer the chicken (skin side down), onto a greased baking sheet and season lightly. Keep the remaining marinade aside for later.

Roast the chicken uncovered for 30 minutes. Turn the chicken pieces and pour the reserved marinade over.

Turn the oven up to 200º C and roast for a further 30 minutes.

Scatter with roasted peanuts, diced spring onions and basil. Serve with your choice of sides.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  chicken  |  roast
 

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