Satay chicken tray bake
Peanut lovers rejoice! This is a new taste sensation while being an easy, budget friendly family midweek dinner recipe. Try adding your favourite in-season vegetables to create your own variation.
Ingredients
- 8 Waitoa free range fresh chicken thighs
- 1 kumara in thin slices
- 1 red capsicum sliced
- 1 bunch broccolini or 1 broccoli in florets
- Olivado extra virgin peanut oil
- 2 cloves garlic crushed
- 2 tsp grated ginger
- ½ tin Chantal Organics coconut milk 200ml
- ½ cup Chantal Organics classic smooth peanut butter
- 1 tbsp tamari or gluten-free soy sauce
- 1 tbsp brown sugar
- ½ tsp sriracha sauce optional
- 1 lime grated zest and juice
- A handful Superb Herb coriander and mint to serve
- A handful FreshLife natural peanuts to serve
Instructions
- Preheat the oven to 180°C.
- Drizzle oil in a large oven proof tray or shallow dish then arrange chicken, capsicum and kumara 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.
- 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.
- 5 minutes before the finishing time, insert a small tray of peanuts in the oven to roast.
- Serve straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.
Tried this recipe?Let us know how it was!
For more nut-free satay recipes, why not try a burger or more classic skewers?
