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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!