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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