Oven-roasted chicken satay
- February 2018
- Serves 4
- Hands-on time 20 min, oven time 50 min, plus marinating
”This easy midweek dinner has all the flavours of satay, minus the hassle of using skewers and chargrilling. The longer you marinate the chicken, the more flavourful your dish will be.” – the late food writer Valli Little
Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
- Dairy-free recipes
- 26.8g (12.8g saturated)
- 10.2g (8.3g sugars)
- 1 bunch fresh coriander, leaves picked, stems chopped
- 3 tbsp crunchy peanut butter
- 1½ tbsp Thai red curry paste
- 60ml lime juice
- 60ml light soy sauce
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 250ml coconut milk
- 8 free-range skin-on chicken thighs
- 1 lemongrass stalk (pale core only), bruised
- 4 kaffir lime leaves
- Chopped roasted peanuts to serve
- 1 red chilli, deseeded, finely sliced
- Steamed rice and bok choy
- Put the coriander stems, peanut butter, curry paste, lime juice, soy sauce, sugar, ginger and coconut milk in a food processor and whizz until smooth. Put the chicken in a glass or ceramic bowl, coat in the marinade, cover and chill for at least 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 20 minutes, then turn skin-side up. Pour over the reserved marinade, tuck the lemongrass and lime leaves around the chicken and roast for a further 30 minutes until the chicken is golden and tender.
- Scatter with the peanuts, chilli and coriander leaves. Serve with steamed rice and bok choy.
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