½ cup crunchy peanut butter
¼ cup lime juice
3 Tbsp kecap manis sweet soy sauce
165ml can coconut milk
2 tsp finely grated ginger
1 clove garlic, finely grated
½ tsp sesame oil
8 skinless chicken thigh cutlets (fillet with bone in)
450g packet microwave jasmine rice
¼ cup coriander leaves, finely chopped, plus extra, to garnish
Sea-salt flakes and freshly ground white pepper, to season
Micro herbs (such as red mustard and purple cabbage) and thai basil, to garnish
Finely sliced long green chilli, to garnish
Lime wedges, to serve
Quick pickled cucumbers
2 lebanese cucumbers or 4 baby qukes, thinly sliced into rounds
1 Tbsp lime juice
½ tsp finely grated ginger
2 Tbsp white vinegar
2 tsp caster sugar
1 tsp sea-salt flakes
1 tsp black sesame seeds
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.
Heat rice following pack instructions. Transfer to a large bowl, stir in coriander and season.
Serve chicken with rice, satay sauce, quick pickled cucumbers, herbs, extra coriander, chilli and lime wedges.