Satay Chicken Tray Bake (midweek dinner)
Peanut lovers rejoice! This is a new taste sensation while being an easy, budget friendly, midweek dinner recipe. Try adding your favourite in-season vegetables to create your own variation.
Ingredients
8 Waitoa Free Range fresh chicken thighs- 1 kūmara, in thin slices
- 1 red capsicum, sliced
- 1 bunch broccolini (or 1 broccoli in florets)
- 2 tbsp Olivado Extra Virgin Peanut Oil
- 2 cloves garlic, crushed
- 2 tsp grated ginger
- 1 can Chantal Organics Coconut Milk
- 1/2 cup Chantal Organics Classic Smooth Peanut Butter
- 1 tbsp Chantal Organics Tamari Soy Sauce
- 1 tbsp brown sugar
- ½ tsp sriracha sauce, optional
- 1 lime, grated zest and juice
- To Serve
- A handful of Superb Herb coriander and mint leaves
- A handful Fresh Life natural peanuts
instructions
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Step 1.
Preheat the oven to 180°C.
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Step 2.
Drizzle oil in a large oven proof tray or shallow dish then arrange chicken, capsicum and kūmara in a single layer. In a bowl or a jug, mix the peanut butter, coconut milk, sugar, tamari, sriracha (if using), lime juice and zest, ginger, and garlic. Pour the mixture over the ingredients.
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Step 3.
Bake for 30 minutes. Take out of the oven and turn over the ingredients, then add the broccoli, spoon the sauce all over. Return to bake for a further 20 minutes or the chicken is cooked through.
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Step 4.
5 minutes before the finishing time, insert a small tray of peanuts in the oven to roast.
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Step 5.
Serve straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.
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Chantal Organics Products used
