This satay chicken fake away dinner couldn’t be easier. Only 5 ingredients and it takes under 30 minutes to cook not including the time for marinating. Give it a go tonight for a quick taste sensation!!
SERVINGS: 4
INGREDIENTS:
2 tbsp satay paste (see below)
2 tsp ground turmeric powder
1 tbsp extra virgin olive oil
Salt to taste (about 1 tsp)
500g (1 pound) chicken thigh fillets – about 4 thigh fillets
Satay paste
1 tbsp of smooth peanut butter
1 tbsp of Thai Red Curry Paste
Asian Cucumber salad
4 cups of thinly sliced cucumbers (seeds removed)
1/4 cup of finely sliced red onion
1/4 cup of fined diced red pepper
1/4 cup of rice wine vinegar
1 tsp of honey
1 tsp of sesame seeds
1/2 tsp toasted sesame oil
1/4 tsp of red pepper flakes
1/4 tsp of sea salt
METHOD:
Preheat oven to 180 C (350 Fahrenheit). Line baking tray with parchment paper and set aside.
In a mixing bowl, add satay paste, ground turmeric, olive oil and salt. Whisk until well combined with a fork. If the marinade appears to be too thick and hard to whisk, add a teaspoon of water to loosen the mixture.
Coat the chicken thigh fillets with the marinade. I prefer to this with my hands. Allow the chicken to marinade for at least 30 minutes to an hour if time permits.
In the meantime, add the thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt . Add dressing to the cucumber bowl. Toss to mix everything.
Let sit in the refrigerator until the chicken is cooked to let all the flavours develop.
Arrange the chicken thigh fillets on the prepared baking tray.
Bake for 25 to 35 minutes and serve immediately.
To serve, slice the chicken fillets and arrange on a bed of gem lettuce, Asian Cucumber salad and some wholegrain rice. Sprinkle some chopped peanuts and coriander leaves on top and a squeeze of lime. Enjoy!
