BAKED SATAY CHICKEN

• porsi: 4-6
• waktu aktif: 50 minutes
• total waktu: 60 minutes

Bahan-bahan

400 ml full-fat coconut milk*

6 x 250 g bone-in, skin-on chicken thighs'

SATAY PASTE FOR CHICKEN

1 tbsp curry powder?

1 tsp white sugar

½ tsp salt*

2 tsp red curry paste*

SATAY SAUCE

120 g (½/2 cup) natural unsweetened smooth peanut butter*

1½ tosp caster sugar

2 tsp curry powder?

¾ tsp salt*

¼ tsp chilli powder* or cayenne pepper (optional)

2 tbsp apple cider vinegar

1½ tbsp red curry paste*

2 tsp dark soy sauce*3

310 ml (1¼ cups) water

TO SERVE

Jasmine Rice (page 318)

2 tbsp roughly chopped roasted peanuts, unsalted

Coriander leaves (optional)

Sliced red chilli (optional)

Lime wedges (optional)

Petunjuk

Preheat the oven to 200°C (180°C fan). Coat chicken - Put the satay paste ingredients in a bowl with 60 ml (¼ cup) of the coconut milk. Mix to combine. Add the chicken and turn to coat. Set aside while you prepare the sauce.' Satay sauce - Place the remaining coconut milk and all the satay sauce ingredients in a 23 x 33 cm ovenproof casserole dish. Whisk to combine. Place the chicken in the sauce, skin-side up, arranging the pieces so that they are not touching each other (tuck the sides of the chicken under to make the footprint smaller, if needed). Scrape all the satay paste out of the bowl and dab it onto the chicken skin. Bake - Bake for 30 minutes. Remove from the oven and spoon the sauce over the chicken. Bake for a further 15 minutes. Spoon the sauce over the chicken, then bake for a further 5 minutes or until the chicken is golden. The sauce should have thickened into a thin, syrupy consistency - see note 6 if it's too thin.

Serve - Remove the dish from the oven and let it rest for 5 minutes. The sauce will thicken a little more during this time. Serve the chicken and sauce over rice, garnished with the chopped peanuts, and the coriander, fresh chilli and lime wedges (if using).

Catatan

1 Chicken drumsticks work just as well, use 8-10. Boneless chicken like thighs and breast will work but the sauce won't be as tasty because they don't release as many chicken juices. However, you can use 750 g of either of these. Bake the sauce only for 20 minutes, then add the chicken and bake for 15 minutes. Spoon the sauce over the top and bake for a further 5 minutes.

2 Just your regular curry powder from ordinary grocery stores.

3 Adds seasoning and deepens the colour of the sauce. Can substitute with light* or all-purpose soy sauce* but the sauce colour will be lighter.

4 The chicken does not need to be marinated, but you can if you want. Marinate for up to 24 hours in the fridge.

5. There needs to be space around each piece of chicken to allow the sauce to reduce and thicken in the oven. If the sauce is looking a little too watery, take the chicken out of the dish and put it

6 onto a plate for the resting time. Pop the dish, with just the sauce in it, back in the oven for 5-10 minutes to thicken the sauce.

LEFTOVERS Fridge 3 days, freezer 3 months.