Braised Nutty Satay Chicken
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.