Baked Chicken Thighs with Satay Sauce and Tomato Salad
Baked Chicken Thighs with Satay Sauce and Tomato Salad could be just the dairy free recipe you've been looking for. For $2.16 per serving, you get a side dish that serves 3. One portion of this dish contains around 11g of protein, 28g of fat, and a total of 447 calories. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have garlic, tomatoes, satay sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 70%. Malaysian Chicken Satay With Peanut Sauce, Peanut Sauce For Satay, and Chelley's Thai Style Chicken Satay are very similar to this recipe.
Servings: 3
Ingredients:
4-5 pieces chicken thighs
Salt and pepper to taste
1 tbsp cayenne pepper
¼ cup light soy sauce
1 tbsp apple cider vinegar
2 tbsp peanut butter
1 tbsp sesame oil
Satay sauce
¼ cup shelled walnuts
1 tsp minced ginger
1 tbsp minced garlic
¾ cup water
2 tbsp smooth peanut butter
4 tbsp honey
Tomato salad
2 medium tomatoes, diced
½ tbsp of chopped celery leaves
1 ½ tbsp mirin
1 tbsp olive oil
Equipment:
baking pan
oven
aluminum foil
frying pan
bowl
Cooking instruction summary:
Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight. Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour. While the chicken is baking, make the satay sauce: Grind the walnuts and the ginger until finely ground but not powdery. Heat the sesame oil in a medium sized pan on high. Add the garlic and allow it to toast. Add the ground walnuts and toast it for a few seconds. Add the soy sauce and the water. Lower the heat and stir. Add the peanut butter, honey and vinegar and stir until slightly reduced. Adjust the taste to your preference, adding more of a component if desired. When done, remove from heat and place the sauce in a serving bowl. Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve. When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.
Step by step:
1. Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
2. Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
While the chicken is baking, make the satay sauce
1. Grind the walnuts and the ginger until finely ground but not powdery.
2. Heat the sesame oil in a medium sized pan on high.
3. Add the garlic and allow it to toast.
4. Add the ground walnuts and toast it for a few seconds.
5. Add the soy sauce and the water.
6. Lower the heat and stir.
7. Add the peanut butter, honey and vinegar and stir until slightly reduced.
8. Adjust the taste to your preference, adding more of a component if desired.
9. When done, remove from heat and place the sauce in a serving bowl.
10. Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
11. When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.
Nutrition Information:
covered percent of daily need
