Name: Roast satay chicken with vegie slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup unsalted peanuts; 1 tablespoon mild curry powder; 2 teaspoon grated fresh ginger; 3 teaspoon brown sugar; 2 tablespoon vegetable or peanut oil; 2 tablespoon lemon juice; 750 gram chicken thigh fillets, trimmed, halved; 1 large carrot, coarsely grated; 1/4 small red cabbage, shredded; 200 gram snow peas, thinly sliced diagonally; 1/2 cup coriander leaves

Ingredients

1/2 cup unsalted peanuts

1 tablespoon mild curry powder

2 teaspoon grated fresh ginger

3 teaspoon brown sugar

2 tablespoon vegetable or peanut oil

2 tablespoon lemon juice

750 gram chicken thigh fillets, trimmed, halved

1 large carrot, coarsely grated

1/4 small red cabbage, shredded

200 gram snow peas, thinly sliced diagonally

1/2 cup coriander leaves

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Place half the peanuts in a food processor; process until finely chopped. Add curry powder, ginger, 2 teaspoons sugar, half the oil and half the juice; process until well combined.

3.Transfer spice paste to a shallow glass or ceramic bowl. Add chicken; stir to coat. Cover; chill 10 minutes to marinate.

4.Meanwhile, coarsely chop remaining peanuts; place in a large bowl. Add carrot, cabbage, snow peas and coriander. Whisk remaining oil, remaining sugar and remaining juice in a small jug. Add to vegetables; toss to combine.

5.Place chicken on a rack over a baking tray lined with foil. Bake, turning once during cooking, 15 minutes, or until golden and cooked. Serve chicken with slaw.

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Ingredients

Method

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