Satay Chicken Drumettes
SERVES 4 PREP 10 minutes
COOK 20 minutes
NUTRITION 2464kJ; 27g fat (14g sat); 16g protein; 29g carbohydrate; 8g fibre a serve COST $3.40 a serve
DIY IDEA You can use chicken wings or drumsticks. Cooking time will vary.
500g chicken drumettes 1 tablespoon peanut oil,
plus 2 teaspoons extra 1 tablespoon lemon juice,
plus 1 tablespoon extra 1 teaspoon ground cumin 1 teaspoon ground coriander 500g orange sweet potato, sliced ½ cup extra-light crunchy
½ cup light coconut milk 2 tablespoons kecap manis 1 teaspoon dried chilli flakes 1 Lebanese cucumber, sliced 1 tomato, cut into wedges 2 hard-boiled eggs, halved 100g snow peas, sliced Parsley sprigs, to serve Lime cheeks, to serve (optional)
Preheat oven to 220ºC/200ºC fan-forced. Using a small, sharp knife, score thickest parts of the chicken drumettes. Combine chicken, oil, juice, cumin and coriander in a large ovenproof dish. Add the orange sweet potato to dish. Drizzle with extra oil. Bake for 20 minutes or until chicken is cooked and sweet potato is tender.
Meanwhile, to make satay sauce, whisk peanut butter, coconut milk, kecap manis and chilli in a saucepan over moderate heat for 2 minutes or until heated and combined. Stir in extra juice.
Arrange orange sweet potato, cucumber, tomato, eggs and snow peas on a serving platter. Top with chicken. Drizzle with satay sauce. Sprinkle with parsley. Serve with lime cheeks (if using).