Satay Chicken Drumettes

Recipes+ - - Contents -

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

peanut but­ter

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).

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.