Braised Nutty Satay Chicken
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Ingredients
- 1½ teaspoons each ground cumin, coriander, turmeric, chilli powder, curry powder and sea salt
- 8 skinless, boneless chicken thighs
- 2 tablespoons olive oil
- 400ml tin coconut cream
- ½ cup each chicken stock and peanut butter
- 2 tablespoons kecap manis
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- finely grated zest and juice 1 large lime
- 1 teaspoon sesame oil
- 3 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 4 small whole red chillies
- 1 stalk lemongrass, lightly bruised with a rolling pin
- ½ cup roasted peanuts, to garnish
Instructions
7 steps
- 1
Preheat the oven to 180°C fan bake.
- 2
Combine all the spices and salt in a large bowl. Add the chicken and toss so each piece is well coated.
- 3
Heat the oil in a large ovenproof frying pan over a medium heat and quickly brown the chicken on both sides. Transfer to a plate.
- 4
Combine all the remaining ingredients except the chillies, lemongrass and peanuts in a large bowl. Tip into the frying pan and bring to the boil, crushing the peanut butter with a fork to amalgamate.
- 5
Add the chicken and juices to the pan and turn to coat in the sauce. Nestle in the chillies and lemongrass.
- 6
Bake for 35-40 minutes, or until the chicken is fully cooked.
- 7
Top with the peanuts to serve.
Progress
0 / 7 steps
