Oven-Roasted Chicken Satay with Stir-Fried Cabbage
The low-carb week continues but - do not fear! - the delicious levels are at an all-time high! This chicken satay is one big flavour-bomb, with all the best ingredients from South-East Asia it's bound to blow you away...
As with all the best things in life, a little patience is required to get the best from this dish, as the longer it marinades the tastier it will be. I can promise, however, that there's very little effort needed and the final result is truly worth the wait!
Oven-Roasted Chicken Satay with Stir-Fried Cabbage
Serves 4
1 small bunch parsley, roughly chopped
3 tbsp crunchy peanut butter
1½ tbsp red Thai curry paste
60ml lime juice
60ml soy sauce, plus an extra tbsp
1 tbsp honey
2 tbsp fresh ginger, grated
200ml coconut milk
7 skin-on, bone-in chicken thighs
1 red chilli, finely chopped
1 tbsp rapeseed or olive oil
2 hispi cabbages, finely shredded
1 tbsp toasted sesame oil
Put the parsley, peanut butter, curry paste, lime juice, 60ml soy sauce, honey, ginger and coconut milk in a food processor and blend until smooth. Put the chicken in a large bowl, coat with the marinade, cover and chill for at least 30 minutes but ideally overnight.
When you're ready to cook, preheat the oven to 180C/Gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 20 minutes, then turn skin-side up. Pour over the remaining marinade and roast for a further 30 minutes until the chicken is tender. Remove from the oven, cover with foil and rest while you cook the cabbage.
Put a large wok or frying pan over a high heat. Drizzle in the rapeseed/olive oil and then the cabbage. Stir-fry for 5 minutes until starting to wilt. Add the tbsp soy sauce and the toasted sesame oil and continue to cook and stir for a further 5 minutes.
Remove the skin from the chicken and shred the meat off the bone using two forks. Scatter over the chopped red chilli and stir the mixture until well-combined. Serve the chicken satay on top of the stir-fried cabbage.
As with all the best things in life, a little patience is required to get the best from this dish, as the longer it marinades the tastier it will be. I can promise, however, that there's very little effort needed and the final result is truly worth the wait!
Oven-Roasted Chicken Satay with Stir-Fried Cabbage
Serves 4
1 small bunch parsley, roughly chopped
3 tbsp crunchy peanut butter
1½ tbsp red Thai curry paste
60ml lime juice
60ml soy sauce, plus an extra tbsp
1 tbsp honey
2 tbsp fresh ginger, grated
200ml coconut milk
7 skin-on, bone-in chicken thighs
1 red chilli, finely chopped
1 tbsp rapeseed or olive oil
2 hispi cabbages, finely shredded
1 tbsp toasted sesame oil
Put the parsley, peanut butter, curry paste, lime juice, 60ml soy sauce, honey, ginger and coconut milk in a food processor and blend until smooth. Put the chicken in a large bowl, coat with the marinade, cover and chill for at least 30 minutes but ideally overnight.
When you're ready to cook, preheat the oven to 180C/Gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 20 minutes, then turn skin-side up. Pour over the remaining marinade and roast for a further 30 minutes until the chicken is tender. Remove from the oven, cover with foil and rest while you cook the cabbage.
Put a large wok or frying pan over a high heat. Drizzle in the rapeseed/olive oil and then the cabbage. Stir-fry for 5 minutes until starting to wilt. Add the tbsp soy sauce and the toasted sesame oil and continue to cook and stir for a further 5 minutes.
Remove the skin from the chicken and shred the meat off the bone using two forks. Scatter over the chopped red chilli and stir the mixture until well-combined. Serve the chicken satay on top of the stir-fried cabbage.
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