Baked Chicken Thighs with Satay Sauce and Tomato Salad
Food Ingredients:
4-5 pieces chicken thighs Marinade: 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 sesame oil 1 tbsp minced garlic ¼ cup light soy sauce ¾ cup water 2 tbsp smooth peanut butter 4 tbsp honey 1 tbsp apple cider vinegar Tomato salad 2 medium tomatoes, diced ½ tbsp of chopped celery leaves 1 ½ tbsp mirin 1 tbsp olive oil
Recipe preparation:
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. 3 While the chicken is baking, make the satay sauce: 4 Grind the walnuts and the ginger until finely ground but not powdery. Heat the sesame oil in a medium sized pan on high. 5 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. 6 Lower the heat and stir. Add the peanut butter, honey and vinegar and stir until slightly reduced. 7 Adjust the taste to your preference, adding more of a component if desired. 8 When done, remove from heat and place the sauce in a serving bowl. 9 Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve. 10 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.
Recipe source: Foodista recipe
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