Braised Nutty Satay Chicken
Photography by Yuki Sato.
Serves: 4
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
METHOD
Preheat the oven to 180°C fan bake.
Combine all the spices and salt in a large bowl. Add the chicken and toss so each piece is well coated. 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. 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. Add the chicken and juices to the pan and turn to coat in the sauce. Nestle in the chillies and lemongrass. Bake for 35-40 minutes, or until the chicken is fully cooked. Top with the peanuts to serve.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!