Easy satay roasted chicken recipe from Thai in 7 YOU Magazine
Easy satay roasted chicken recipe from Thai in 7 - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Thai in 7 satay roasted chicken By You Magazine - July 5, 2020 Satay is commonly eaten across Asia and is traditionally used to marinate meat or vegetables before skewering and barbecuing over an open flame. If you make this recipe, you will never order satay chicken in a Thai restaurant ever again, as you might as well stay at home and make a better version yourself. Nassima Rothacker FEEDS 4 GLUTEN FREE 40g ginger, peeled 6 banana shallots, peeled 80g roasted peanuts 80g desiccated coconut 2 tbsp palm sugar 500ml coconut cream 1 large chicken, about 1.5kg 1. Chop 8 large dried red chillies in half with scissors, then soak in freshly boiled water for 20 minutes to soften. Drain and deseed. 2. Using a large pestle and mortar, pound the following ingredients, one at a time, until each begins to resemble a paste: the soaked chillies, ginger, 5 peeled garlic cloves, the shallots, the peanuts and finally the coconut, using a pinch of salt with each as an abrasive, if needed. Return all the ingredients to the mortar and pound together until they become one paste. This mixture will keep for a week or so in an airtight container in the fridge, or it can be frozen for up to 3 months. 3. Heat 6 tablespoons of vegetable oil in a large nonstick pan over a medium heat until hot. Add the paste and cook, using a spatula to scrape as it will stick to the pan. Continue to fry for 15-20 minutes until the paste darkens slightly. Add the palm sugar, reduce the heat to medium and continue to stir until the sugar caramelises. Add 2 tablespoons of fish sauce to deglaze any paste that has stuck to the pan. Remove from the heat, add the coconut cream and mix well, then set aside to cool. 4. Place the chicken in a tray and cover completely with the cooled satay paste. Cover and leave to marinate in the fridge for a minimum of 2 hours or, ideally, overnight. 5. Preheat the oven to 200C/180C fan/gas 6. Place the marinated chicken, breast-side up, in a nonstick roasting tray, cover with foil, then roast on the middle shelf for 45 minutes to an hour, removing the foil for the final 10 minutes of cooking. The paste should be beginning to crisp a little and the chicken juices should be running into the paste. Test that the chicken is cooked by making an incision right the way through to the leg bone and check if there are any signs of blood. If there are, then return it to the oven for 5-10 minutes. For best results, insert a meat thermometer – it should give a reading of 75C when cooked. Set aside to rest for 5 minutes. 6. Carve the chicken at the table and serve with steamed jasmine rice. Buy the book with 40 per cent off Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to whsmith.co.uk and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved