Baked Satay Chicken

Recipe from Recipietin Eats cookbook TONIGHT

Serves 6 to 8

Prep 10 minutes

Cook 50 minutes

Ingredients

• 400ml full-fat coconut milk (1/4 cup goes into satay paste remainder into satay sauce)
• 1.2kg chicken thighs

Satay Paste For Chicken

• 1 tbs curry powder
• 1 tsp white Sugar
• 1/2 tsp cooking salt
• 2 tsp red curry paste for extra spicy I do 2 tbsp red curry paste

Satay Sauce

• 120g (1/2 cup) natural unsweetened smooth peanut butter
• 1 & 1/2 tbsp caster sugar
• 2 tsp curry powder
• 3/4 tsp cooking salt
• 1/4 tsp chilli powder
• 2 tbsp apple cider vinegar
• 1 & 1/2 tbsp red curry paste
• 2 tsp dark soy sauce
• 1 & 1/4 cup water

To Serve

• Jasmine Rice
• 2 tbsp roughly chopped roasted peanuts
• Coriander (optional)
• Sliced red chilli (optional)
• Lime wedges (optional)

Method

1. Preheat the oven to 200°C (180°C fan forced).

2. Satay sauce - Pour in coconut milk reserving 1/4 cup for satay paste and add all other sauce ingredients. Whisk to combine and poor into a 23cm x 33cm ovenproof casserole dish.

3. Once oven is up to temperature bake satay sauce for 20 minutes so it starts to thicken.

4. Satay paste - Put the satay paste ingredients in a bowl with 1/4 cup of the coconut milk. Mix to combine. Add the chicken and turn to coat.

5. Remove casserole dish from oven, add coated chicken and return to oven for 25 minutes.

6. Remove from oven and rest for 5 minutes to let sauce thicken a little more. Serve with your choice of rice, peanuts, coriander, red chilli, and lime wedges.