Simple mid week dinner. Colourful and tasty.
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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
Calories: 753kcalCarbohydrates: 26gProtein: 41gFat: 58gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 142mgSodium: 1701mgPotassium: 1301mgFiber: 8gSugar: 9gVitamin A: 1222IUVitamin C: 151mgCalcium: 120mgIron: 5mg
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