Baked Chicken Thighs with Satay Sauce and Tomato Salad
When do you add the ginger? I assume when you add the garlic? Juicy and tender chicken with satay sauce is a classic, but I wanted to add another dimension to it – a side dish that’s fresh to cut through the decadence a bit. So I decided to make a simple tomato in olive oil salad.
Instructions
- 1
Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
- 2
Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
- 3
While the chicken is baking, make the satay sauce:
- 4
Grind the walnuts and the ginger until finely ground but not powdery. Heat the sesame oil in a medium sized pan on high.
- 5
Add the garlic and allow it to toast. Add the ground walnuts and toast it for a few seconds. Add the soy sauce and the water.
- 6
Lower the heat and stir. Add the peanut butter, honey and vinegar and stir until slightly reduced.
- 7
Adjust the taste to your preference, adding more of a component if desired.
- 8
When done, remove from heat and place the sauce in a serving bowl.
- 9
Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
- 10
When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.