Tonight, headed for a thai/satay inspired roast chicken thigh thingy - with some stir fried veg and rice.
It is firmly on the "do again" list - though I think I was a bit tame on the chilli tonight.
So ....
Peanut butter
Soy sauce
Chinese rice wine
Chilli sauce
Crushed garlic
Tomato ketchup
Vegetarian oyster sauce
Chicken thighs
Jasmine thai rice
Groundnut oil
Leeks
Crushed garlic
red pepper
Pak Choi
beansprouts
Soy sauce
Chinese rice wine
1. Mix together the marinade ingredients ... peanut butter, sauces, garlic etc.
2. Put the chicken thighs in an oven dish and smother with the marinade. Cover with foil and leave for 30 minutes.
3. Roast at 180 for about an hour.
4. Chop veg for stir frying.
5. Put the rice on - 1 part rice, 2 parts water - pinch of salt. Bring to the boil, turn the heat right down and slam lid on. Now LEAVE for 15 minutes. If everything else is not quite finished, simply turn the heat off and let it sit there in its own steam - do NOT open the lid.
6. Stir fry the veg and flavourings in groundnuts oil for about 8 minutes,
7. Serve, scoff ... the chicken thighs will have created their own delicious sauce.
