- Spicy Chicken Satay.jpg (48.41 KiB) Viewed 161 times
Takes: 55 minutes - 1 hour 5 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil
- 8 chicken thigh fillets
- 2 onions, roughly chopped
- 1 chilli, deseeded and thinly sliced
- 3cm fresh ginger, peeled and grated
- 450g fresh vine or plum tomatoes, roughly chopped
- 300g peanut butter
- 100g spinach
Method
1. Heat the oil in a large heavy-based pan over a high heat. Add the chicken and cook, turning occasionally, for 5 - 8 minutes until golden all over. Remove from the pan and set aside on a plate.
2. Reduce the heat to low-medium, add the onions, cook for 5 minutes or until softened. Add the chilli and ginger. Cook for 1 minute until fragrant.
3. Add the tomatoes to the pan, cook stirring occasionally, for 7 - 10 minutes or until reduced.
4. Add the peanut butter and 500ml just-boiled water to the pan and stir to combine.
5. Return the chicken thighs to the pan, cover and simmer for 25 - 30 minutes or until the chicken thighs are cooked through. Stir through the spinach 2 minutes before the end of the cooking time. Serve with rice and pan-fried baby potato slices, if liked.
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