Who doesn’t love indulging in a heartwarming dish like this satay chicken recipe during winter? Chicken thighs in a creamy, fragrant satay sauce served with delicately ﬂavoured coconut rice. What could be better?
A special thanks to Teresa Ulyate from Cupcakes and Couscous for creating this amazing dish for us.
Tip: Prepare the marinade, pour over the chicken pieces and leave in the fridge for a few hours.
For the peanut butter: (makes 150ml)
200g Montagu Roasted And Salted Peanuts
1 tsp sunﬂower or coconut oil if needed
For the satay sauce:
100ml Montagu Roasted And Salted Peanuts, ﬁnely chopped
1 tsp crushed chilli
1 tsp crushed ginger
1 tsp crushed garlic
pinch of salt
juice of 2 small limes (about 4 tbsp)
2 tbsp soy sauce
½ cup chicken stock
½ cup pouring cream
small handful of fresh coriander, roughly chopped
4 free range chicken thighs
olive oil for frying
fresh coriander to serve
For the rice:
¾ cup basmati rice
1 cup coconut milk
2 cups water
1.) To make the peanut butter: pop the peanuts into a high powered blender. Blitz until smooth and combined into a thick paste. Add a few drops of sunﬂower or coconut oil if the peanut butter is too thick.
2.) Place 1⁄3 cup (80ml) of the peanut butter into a mixing bowl with half of the chopped peanuts. Add the chilli, ginger, garlic, salt, lime juice and soy sauce. Whisk together. Add the chicken stock and cream and whisk until smooth. Stir in the coriander leaves.
3.) Arrange the chicken thighs in an overproof dish or tray so that they ﬁt snugly. Pour the marinade over the chicken, cover and leave to marinade in the fridge for 30 minutes (longer if possible).
4.) Preheat the oven to 180ºC. Grease a griddle pan lightly with olive oil and place over a high heat. Carefully lift the chicken pieces out of the marinade and into the pan. Brown for a few minutes on each side.
5.) Place the chicken thighs back into the marinade. Bake in the oven for 45 minutes or until cooked through, turning the chicken pieces over halfway.
6.) While the chicken is cooking place the basmati rice, coconut milk and water in a saucepan. Allow to simmer for 30 mins or until the liquid has been absorbed and the rice is cooked, then turn off the heat, cover the pot and allow to steam for 10 minutes.
7.) Dish the coconut rice, chicken thighs and sauce onto warmed plates. Top with the remaining chopped peanuts and fresh coriander before serving.