Empty My Fridge
Satay Chicken Legs with Peanut Sauce
Ingredients
- Chicken drumstick1 ½ kg
- Coconut milk1.08 cups
- Curry · powder1 ½ tbsp
- Thai red curry paste2 tbsp
- Coconut oil1 tbsp
- Sugar7 tsp
- Salt2 tsp
- Milk¾ cups
- Peanut butter¼ cups
- Apple cider vinegar1 tbsp
- Dark soy sauce1 tsp
- Rice
- Cilantro · finely chopped
Instructions
- Make 3 slashes into the meatier side of each drumstick, cutting into the flesh but not down to the bone.
- Mix the satay marinade ingredients in a large bowl. Add the drumsticks, toss to coat, then rub the marinade into the slashes with your hands.
- Marinate for 3 hours to overnight if you can; it is fine to skip this.
- Preheat the oven to 200°C/390°F (180°C fan-forced).
- Line a tray with foil, set a rack on it, and arrange the legs on the rack. Scrape any leftover marinade from the bowl and dab it onto the legs.
- Bake for 35 minutes.
- Turn the grill/broiler to high and grill the chicken 20 cm/8 inches from the heat for 3 to 5 minutes, until charred in spots.
- While the chicken bakes, put all the peanut sauce ingredients in a medium saucepan and whisk to combine.
- Simmer on medium-low for 5 minutes, whisking now and then so it does not catch. It should be fairly runny but thick enough to coat the chicken. Keep warm.
- Pile the chicken on a large plate, scatter with the optional peanuts, chilli and coriander, and serve with the sauce in a deep bowl and jasmine rice.
Summarized from RecipeTin Eats's video. Watch it for the details.
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