Oven-roasted chicken satays

Bibby's Kitchen
6 servings Prep: 30 mins, Cooking: 1 hr
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Marinated in peanut butter, curry paste and coconut milk.

By Food24 March 16 2016
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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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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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