Simple mid week dinner. Colourful and tasty.
4 x chicken leg quarters
Satay Sauce
150g crunchy peanut butter
2 dried red chilli, soaked for 15 minutes and thinly sliced
200ml coconut milk
1 garlic clove, crushed
1 tbsp tamarind paste
2 tbsp soy sauce
Squeeze of lime to finish
Vegetables
2 x 300g packs of vegetable stir fry mix
60 ml soy sauce
1 tbsp sesame oil
20 g ginger, peeled and grated
1 chilli, finely chopped
Preheat the oven to 200 c fan. Season the chicken quarters, place on a baking sheet and roast for 40 minutes or until cooked through and the skin is golden
Satay sauce
Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning. Set aside and keep warm.
Steamed Vegetables
Whisk together the soy sauce, sesame oil, ginger and chilli and set aside. If you don’t have a steaming basket use a colander which you have a saucepan lid that will fit, place over simmering water. Drop in the vegetables, put the lid on and steam for 5 minutes.
Once the vegetables are cooked, pour over the dressing to coat all the veg. Divide the vegetables between 4 plates, top with roast chicken and serve with satay sauce on the side.
Roast Chicken, Satay Sauce & Steamed Veg
Ingredients
- 4 chicken leg quarters
Satay sauce
- 150 g crunchy peanut butter
- 2 dried chilli soaked for 15 minutes then finely sliced
- 200 ml coconut milk
- 1 clove garlic crushed
- 1 tbsp tamarind paste
- 2 tbsp soy sauce
- squeeze of lime to finish
Vegetables
- 600 g Mixed stir fry vegetables
- 60 ml soy sauce
- 1 tbsp sesame oil
- 20 g ginger grated
- 1 chilli finely diced
Instructions
- Preheat the oven to 200 c fan. Season the chicken quarters, place on a baking sheet and roast for 40 minutes or until cooked through and the skin is golden
Satay Sauce
- Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning. Set aside and keep warm.
Steamed Vegetables
- Whisk together the soy sauce, sesame oil, ginger and chilli and set aside. If you don't have a steaming basket use a colander which you have a saucepan lid that will fit, place over simmering water. Drop in the vegetables, put the lid on and steam for 5 minutes.
- Once the vegetables are cooked, pour over the dressing to coat all the veg.
- Divide the vegetables between 4 plates, top with roast chicken and serve with satay sauce on the side.
Nutrition
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A family favorite!