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  #1   ^
Old Mon, Jul-13-20, 03:31
Demi's Avatar
Demi Demi is offline
Posts: 23,489
 
Plan: Low Carb
Stats: 217/203/160 Female 5'10"
BF:
Progress: 25%
Location: UK
Default Oven-baked Chicken Satay

Oven-baked Chicken Satay

Serves 4

small bunch of coriander (cilantro)
1 red chilli
1 garlic clove, peeled
3 heaped tbsp 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
8 chicken thighs, with skin
Olive oil, to drizzle
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 min until cooked through.

Serve with the reserved satay sauce on the side.

Great with calui rice.
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  #2   ^
Old Wed, Jul-15-20, 18:15
Kirsteen's Avatar
Kirsteen Kirsteen is offline
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Posts: 3,816
 
Plan: Atkins
Stats: 217/145/143 Female 171cm
BF:
Progress: 97%
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Hi Demi, thanks so much for posting this recipe. It sounds so easy and delicious! We'll definitely be trying it next time we do shopping (in two weeks time). If we cannot wait, I guess we could just use lemons instead of limes
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  #3   ^
Old Thu, Jul-16-20, 08:18
Demi's Avatar
Demi Demi is offline
Posts: 23,489
 
Plan: Low Carb
Stats: 217/203/160 Female 5'10"
BF:
Progress: 25%
Location: UK
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Quote:
Originally Posted by Kirsteen
Hi Demi, thanks so much for posting this recipe. It sounds so easy and delicious! We'll definitely be trying it next time we do shopping (in two weeks time). If we cannot wait, I guess we could just use lemons instead of limes
It may taste slightly different, but there's no reason why you couldn't use lemons in place of the limes
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  #4   ^
Old Thu, Jul-16-20, 08:47
Kristine's Avatar
Kristine Kristine is offline
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Posts: 22,467
 
Plan: Primal/P:E
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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I bought the ingredients to give this a try. I actually saw a similar recipe from a lady who suggested vinegar instead of limes.

I love the idea of oven-baking instead of skewers on my clam shell grill - that would be such a mess.
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  #5   ^
Old Fri, Jul-17-20, 04:47
Kristine's Avatar
Kristine Kristine is offline
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Posts: 22,467
 
Plan: Primal/P:E
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Wow, this is AMAZING. I had to stop myself from standing there taste-testing the sauce. It tastes like Thai take-away!!

A few notes:
- I used skinless boneless chicken breasts because that's what I had on hand.
- I only used one lime/zest.
- I added a packet of Splenda.
- I used gluten-free Tamari in place of soy sauce, but it's about the same.
- My cilantro was frozen in water (ice cubes) and it made the sauce a bit too thin, so I simmered it while the chicken was cooking.
- Half way through cooking, I basted the chicken with more of the sauce since I didn't want it to be too dry.
- It only took about 25 min to cook - I highly recommend using an instant-read thermometer.
- After cooking, I poured the pan juices into the sauce.
- I used a chili I grew in my garden, but the sauce was pretty mild. It was a BIG chili and I thought it would melt my face off, but no. I added a tsp of Huy Fong chili garlic sauce to make it hotter.

This is absolutely a keeper!

(ETA) Hubby loved it, too! For serving, I cut the chicken into slices and grilled them on my clam shell grill. We had it with riced cauli. Here's a pic.


Last edited by Kristine : Sun, Jul-19-20 at 03:06.
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  #6   ^
Old Fri, Jul-17-20, 07:35
Demi's Avatar
Demi Demi is offline
Posts: 23,489
 
Plan: Low Carb
Stats: 217/203/160 Female 5'10"
BF:
Progress: 25%
Location: UK
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Quote:
Originally Posted by Kristine
This is absolutely a keeper!
I'm so glad you enjoyed it Kristine
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