The tang of limes and pickled cucumbers add a burst of freshness to this yummy nutty chicken.
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Ingredients
Method
Put peanut butter, lime juice, 1 Tbsp of the kecap manis, 60ml of the coconut milk, ginger, garlic and sesame oil in a medium jug and stir to combine. Pour ½ of the mixture into a large zip-lock bag and add chicken. Seal bag and massage well to coat chicken. Set aside for 20 minutes to marinate.
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Line a large roasting pan with baking paper. Arrange chicken in dish, in a single layer, skin-side up. Roast for 30 minutes or until chicken is golden brown and cooked through.
Meanwhile, put all quick pickled cucumber ingredients into a large bowl, toss and set aside for 10 minutes to infuse.
Meanwhile, put remaining peanut butter mixture in a small saucepan with remaining kecap manis and remaining coconut milk. Heat over a medium heat and stir for 5 minutes or until hot. Set aside.Â
Heat rice following pack instructions. Transfer to a large bowl, stir in coriander and season.Â
Serve chicken with rice, satay sauce, quick pickled cucumbers, herbs, extra coriander, chilli and lime wedges.