Baked Chicken Thighs with Satay Sauce and Tomato Salad
Ingredients
4-5 pieces chicken thighs
Marinade:
Salt and pepper to taste
1 tbsp cayenne pepper
¼ cup light soy sauce
1 tbsp apple cider vinegar
2 tbsp peanut butter
1 tbsp sesame oil
Satay sauce
¼ cup shelled walnuts
1 tsp minced ginger
1 tbsp sesame oil
1 tbsp minced garlic
¼ cup light soy sauce
¾ cup water
2 tbsp smooth peanut butter
4 tbsp honey
1 tbsp apple cider vinegar
Tomato salad
2 medium tomatoes, diced
½ tbsp of chopped celery leaves
1 ½ tbsp mirin
1 tbsp olive oil
Preparation
1
Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
2
Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
3
While the chicken is baking, make the satay sauce:
4
Grind the walnuts and the ginger until finely ground but not powdery. Heat the sesame oil in a medium sized pan on high.
5
Add the garlic and allow it to toast. Add the ground walnuts and toast it for a few seconds. Add the soy sauce and the water.
6
Lower the heat and stir. Add the peanut butter, honey and vinegar and stir until slightly reduced.
7
Adjust the taste to your preference, adding more of a component if desired.
8
When done, remove from heat and place the sauce in a serving bowl.
9
Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
10
When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.
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About
Juicy and tender chicken with satay sauce is a classic, but I wanted to add another dimension to it – a side dish that’s fresh to cut through the decadence a bit. So I decided to make a simple tomato in olive oil salad.
Other Names:
Satay Chicken
Yield:
serves 3-4
Added:
Saturday, August 13, 2011 - 5:27am
Comments
March 25, 2012
When do you add the ginger? I assume when you add the garlic?