Ingredients
- 4-5 pieces chicken thighs
- Salt and pepper to taste
- 1 tbsp cayenne pepper
- ¼ cup light soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp peanut butter
- 1 tbsp sesame oil
- Satay sauce
- ¼ cup shelled walnuts
- 1 tsp minced ginger
- 1 tbsp minced garlic
- ¾ cup water
- 2 tbsp smooth peanut butter
- 4 tbsp honey
- Tomato salad
- 2 medium tomatoes, diced
- ½ tbsp of chopped celery leaves
- 1 ½ tbsp mirin
- 1 tbsp olive oil
Ready In 45 Minutes
Servings: 3
Cooking Instructions
Step 1
- Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
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INGREDIENTS:
- Length: 15 minutes
Step 2
- Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
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EQUIPMENT:
- Length: 105 minutes
While the chicken is baking, make the satay sauce
Step 1
- Grind the walnuts and the ginger until finely ground but not powdery.
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Step 2
- Heat the sesame oil in a medium sized pan on high.
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Step 3
- Add the garlic and allow it to toast.
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Step 4
- Add the ground walnuts and toast it for a few seconds.
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Step 5
- Add the soy sauce and the water.
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Step 6
- Lower the heat and stir.
Step 7
- Add the peanut butter, honey and vinegar and stir until slightly reduced.
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Step 8
- Adjust the taste to your preference, adding more of a component if desired.
Step 9
- When done, remove from heat and place the sauce in a serving bowl.
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Step 10
- Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
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Step 11
- When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.
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