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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!