- 1/2 small bunch of coriander (cilantro)
- 1 red chilli
- 1 garlic clove, peeled
- 3 heaped Tbsp peanut butter
- 3 Tbsp dark soy sauce
- 2 cm / 3/4-inch piece of fresh ginger, peeled and roughly chopped
- Finely grated zest of 2 limes and juice of 1
- 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 190ºC/375ºF/gas mark 5.
Put the coriander (cilantro), 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 minutes, until cooked through, drizzling the honey over the chicken 10 minutes 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, and the reserved satay sauce on the side.
If you’d rather have skewers, then just replace the chicken thighs with 4 chicken breasts, cubed and threaded onto skewers (soak the skewers for 20 minutes if they are wooden). The skewers only need 15 minutes in the oven and then a further 5–8 minutes with the honey.
About this recipe
Easy peasy lemon lime squeezy…and a drizzle of peanut butter. Oh, and some honey too.
Recipe excerpted with permission from The Nut Butter Cookbook by Pippa Murray. Photo: Adrian Lawrence.