Category: Food

Posted on

Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==

dunnesstores

Original audio

Liked by spinaelizete and others

  • 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.
Posted on

Lina’s veg stir fry with Nepalese-style pancakes:  Today 😀

Lina Gautam

By Lina Gautam Chef


Today

Ingredients

For stir fry

Serves: 4

  • 3 courgettes chopped in cubed
  • 2 medium potatoes peeled a cubed
  • 2 tbsp rapeseed/ vegetable oil
  • ½ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • Salt to taste
  • 1tsp of grated ginger
  • 1 tsp garam masala powder

For pancakes:

  • 225 gm plain flour
  • 75 gm rice flour
  • 1 tsp fennel seed crushed
  • 1 tbsp sugar
  • Pinch of salt
  • 1 tbsp of vegetable oil for each pancake
  • ½ water ½ milk mix to make a batter

Method

For stir fry:

  1. Heat oil, fry fenugreek seeds
  2. Add potatoes with turmeric and salt and fry for a minute
  3. Add courgette, give it a good stir and cook for 10 min or so until is cooked and water is absorbed
  4. Add garam masala, chilli powder and grated ginger and mix it well and set it aside.

For pancakes:

  1. Mix all the ingredients and stir into a pancake batter
  2. Heat a medium nonstick pan
  3. Once hot add 1 tbsp oil and add 2 ladles of pancake mix
  4. Cover and cook for a minute or so until the bottom is golden brown then flip to the other side and cook until the pancake is golden brown from both sides
  5. Serve hot with courgette and potatoes stir fry as your delicious and nutritious meal.