Easy peasy lemon lime squeezy… and a drizzle of peanut butter.
SERVES 4
- Half a small bunch of coriander
- 1 red chilli
- 1 garlic clove, peeled
- 3 tbsp (heaped) peanut butter
- 3 tbsp dark soy sauce
- 2cm piece of fresh ginger, peeled and roughly chopped
- Finely grated zest of 2 limes and juice of 1 lime
- 6–8 bone-in chicken thighs, with skin
- Olive oil, to drizzle
- 3 tbsp runny honey
- 3 tbsp toasted sesame seeds
- Sea salt and freshly ground black pepper
- Preheat the oven to 190C/gas 5. Put the coriander, stalks and all, in a food processor with the chilli, garlic, peanut butter, soy sauce, ginger, and lime zest and juice.
- Add a couple of splashes of water and blitz to a smooth paste. Season with salt and pepper.
- Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and coat the chicken well.
- Drizzle with a little olive oil and season. Bake in the oven for 30–40 mins, until cooked through, drizzling the honey over the chicken 10 mins before the end of cooking. Once golden, take out of the oven and sprinkle over the sesame seeds.
- Serve on a bed of brown rice or with a fresh green salad, with the reserved satay sauce on the side.
Pip & Nut: The Nut Butter Cookbook by Pippa Murray, published by Quadrille Publishing Ltd.