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- dunnesstores
- This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores
Ingredients (Serves 4)
2 Tbsp. Simply Better Thai Yellow Curry Paste
1 Can Simply Better Thai Coconut Milk
4 pieces Simply Better Palm Sugar
2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
1 Jar Simply Better Double Roasted Smooth Peanut Butter
2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
2 Limes, 1 juiced & 1 cut into wedges
2 packets Simply Better Irish Corn Fed Chicken Thighs
1 Simply Better Irish Red Chilli, cut into rings
Handful Fresh Coriander leaves
Simply Better Organic Thai Jasmine Rice, to serve
Method
Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.
To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.
Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.
NEVEN’S TOP TIP
To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
Foodaware 