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Satay chicken tray bake

Yields4 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

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.

Satay Chicken Tray Bake Recipe

 8 fresh chicken thighs
 1 kūmara, in thin slices
 1 red capsicum, sliced
 1 bunch broccolini (or 1 broccoli in florets)
 extra virgin peanut oil
 2 cloves garlic, crushed
 2 tsp grated ginger
 200 ml ½ can coconut milk
 ½ cup 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
To serve
 A handful fresh coriander and mint
 A handful natural peanuts
1

Preheat the oven to 180°C.

2

Drizzle oil in a large oven proof tray or shallow dish then arrange chicken, capsicum and kūmara 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.

3

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.

4

5 minutes before the finishing time, insert a small tray of peanuts in the oven to roast.

5

Serve straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.

Nutrition Facts

Servings 0

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