Name: Oven-roasted chicken satays
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6-8 chicken thighs bone-in; 3 tbsp peanut butter smooth or crunchy; 1 tbsp red thai curry paste; 3 tbsp lemon juice or fresh lime juice; 3 tbsp soy sauce; 2 tsp sesame oil; 1 tsp honey; 1 tbsp fresh ginger freshly grated; 2/3 cup coconut milk; peanuts salted, roasted, chopped; spring onions diced, to garnish; fresh basil to garnish

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Ingredients (12)

6-8	chicken thighs — bone-in
3 tbsp	peanut butter — smooth or crunchy
1 tbsp	red thai curry paste
3 tbsp	lemon juice — or fresh lime juice
3 tbsp	soy sauce
2 tsp	sesame oil
1 tsp	honey
1 tbsp	fresh ginger — freshly grated
2/3 cup	coconut milk
	peanuts — salted, roasted, chopped
	spring onions — diced, to garnish
	fresh basil — to garnish

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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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