WHAT TO EAT TONIGHT

Easy oven-baked chicken satay

Can’t resist satay skewers with a takeaway? Try using chicken thighs to make a healthy main meal

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Can’t resist satay skewers with a takeaway? Try using chicken thighs to make a healthy main meal

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • ½ small bunch of coriander
  • 1 red chilli
  • 1 garlic clove, peeled
  • 3 heaped tbsp peanut butter
  • 3 tbsp dark soy sauce
  • 2cm piece of fresh ginger, peeled and roughly chopped
  • Finely grated zest of 2 limes and juice of 1
  • 6-8 bone-in chicken thighs, skin on
  • Olive oil, to drizzle
  • 3 tbsp runny honey
  • 3 tbsp toasted sesame seeds
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 190ºC/fan 170ºC/gas mark 5.
  2. Put the coriander, stalks and all, in a food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salt and pepper.
  3. Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and coat the chicken well.
  4. Drizzle with a little olive oil and season. Bake in the oven for 30 to 40 minutes, until cooked through, drizzling the honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over the sesame seeds.
  5. Serve on a bed of brown rice or with a fresh green salad, and the reserved satay sauce on the side.

Recipe extracted from Pip & Nut: The Nut Butter Cookbook

Recipe extracted from Pip & Nut: The Nut Butter Cookbook

Pip & Nut: The Nut Butter Cookbook by Pippa Murray 

Published by Quadrille, photography by Adrian Lawrence

£ 15.00

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Tagged in:
Chicken and Turkey
Easy
Rice

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