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Oven-roasted Chicken Satay


  • 1 bunch fresh coriander, leaves picked, stems chopped
  • 3 tbsp crunchy peanut butter
  • 1½ tbsp Thai red curry paste
  • 60ml lime juice
  • 60ml light soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 250ml coconut milk
  • 8 free-range skin-on chicken thighs
  • 1 lemongrass stalk (pale core only), bruised
  • 4 kaffir lime leaves
  • Chopped roasted peanuts to serve
  • 1 red chilli, deseeded, finely sliced
  • Steamed rice and bok choy


  1. Put the coriander stems, peanut butter, curry paste, lime juice, soy sauce, sugar, ginger and coconut milk in a food processor and whizz until smooth. Put the chicken in a glass or ceramic bowl, coat in the marinade, cover and chill for at least 30 minutes.
  2. Heat the oven to 180°C/160°C fan/gas 4. Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 20 minutes, then turn skin-side up. Pour over the reserved marinade, tuck the lemongrass and lime leaves around the chicken and roast for a further 30 minutes until the chicken is golden and tender.
  3. Scatter with the peanuts, chilli and coriander leaves. Serve with steamed rice and bok choy.

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