Sa­tay chicken good as gold

Ditch the pre-made sa­tay sauce – mak­ing it from scratch is easy and much more tasty.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

Depend­ing on which co­conut milk you use, it can some­times sep­a­rate in the can. To fix this, add a whole can of co­conut milk to a small pot and warm on low heat, stir­ring un­til smooth for 2-3 min­utes. Re­move from the heat and set aside to cool. Al­ter­na­tively, put the con­tents in a mi­crowave-proof bowl and mi­crowave on medium un­til smooth.

THAI SA­TAY CHICKEN SALAD WITH JAS­MINE RICE

Serves: 5 Sa­tay chicken 3⁄4 cup chopped peanuts 2 ta­ble­spoons sweet chilli sauce 3⁄4 cup co­conut milk 2 cloves gar­lic, minced 2 ta­ble­spoons fish sauce 2 ta­ble­spoons soy sauce juice of 1⁄2- 1 le­mon 600g skin­less, bone­less chicken thighs Salad 1 cos let­tuce, roughly chopped 2 toma­toes, cut into wedges 1⁄2 tele­graph cu­cum­ber, diced 1 cap­sicum, core and seeds re­moved, sliced thinly 1 mango, peeled and roughly diced (op­tional) 1⁄2- 1 cup fresh co­rian­der and mint leaves 2 spring onions, thinly sliced Dress­ing 1⁄4 cup nat­u­ral yo­ghurt 1⁄4 cup co­conut milk 1 ta­ble­spoon le­mon juice 1 ta­ble­spoon finely chopped co­rian­der and/or mint leaves To serve Steamed jas­mine rice 1⁄4 cup roasted peanuts Pre­heat the oven to 210°C. In a small pot or fry­ing pan on medium heat, com­bine the chopped peanuts, sweet chilli sauce, the first mea­sure of co­conut milk ( 3⁄4 cup), the gar­lic, fish and soy sauce and le­mon juice. Sim­mer for 5 min­utes, un­til thick­ened, stir­ring oc­ca­sion­ally. Sea­son to taste with ex­tra fish or soy sauce and le­mon juice, if de­sired. Pat the chicken dry with pa­per tow­els. Sea­son with salt and pep­per and place in a medium oven dish, so the thighs fit snugly to­gether. Spread a thick layer of sa­tay sauce on each thigh. Cook in the top part of oven for 15 min­utes, un­til cooked through and golden. Set aside to rest. While the chicken cooks, com­bine the salad in­gre­di­ents. In a small bowl, mix the dress­ing in­gre­di­ents to­gether and sea­son with salt and pep­per. To serve, spoon the rice and salad onto plates. Top with the chicken thighs and driz­zle over the dress­ing. Gar­nish with peanuts.

Thai chicken salad with jas­mine rice is a great al­ter­na­tive to take­aways.

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