Tray Baked Chicken Satay
A couple of weeks ago I banged out a tray baked Green Chicken . It was such a good idea that I wanted to explore the idea more.
Sometimes I don’t want to stand over the stove. I don’t want to stir and add, or fuss around, I just want dinner to cook itself…. and that’s just what this idea is about. Imagine the best Chicken Satay and then imagine it baking all by itself. Yep Tray baked Chicken satay!
I had a bit of a run on the peanut butter last week, making a couple of recipes. Do you like peanut butter? I love the roasted crunchy stuff the best. You could use any peanut butter you like, crunchy or smooth, but for this I like all the crunchy little bits in the sauce.
Give this a try.
- 2 kg (4.5 lb about 10-12) of chicken drumsticks / or 2 kg/ 4.4 lb boneless thigh fillets ( fat trimmed)
- 1 can of coconut milk 400 ml / 14.00 oz
- ½ cup (125 ml or 4.5 fl oz) chicken stock
- 1 cup ( 120 gm/ 4.20 oz) crunchy peanut butter
- 3 tablespoons Tamarind paste
- 4 Tablespoons sweet soy sauce
- 3 Tablespoons light soy sauce or tamari
- 50 gm ( or approx 3 Tablespoons) grated ginger
- 2 cloves crushed garlic
- 2 tablespoons lemon/ lime juice (1/2 a large lemon)
- 1 bunch of coriander well soaked and cleaned. Chop the roots and stems and reserve the leaves
- Put the soy sauce, sweet soy, coconut milk, peanut butter, ginger, garlic, stock, lemon, tamarind and the finely chopped roots and stems of the coriander in a large bowl. Stir well to combine all the ingredients
- Put the chicken drumsticks into large baking dish that holds them in a single layer (do the same with the boneless thighs)
- Pour the sauce over the chicken and turn the chicken over a bit to coat it. Sprinkle with a ½ teaspoon of salt.
- Bake the drumsticks uncovered for an hour or till cooked through when pricked with a fork. Fillets will take around 40 minutes
- Serve with coriander and rice or noodles.
Tray Baked Chicken Satay appeared first on My Kitchen Stories