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Chicken with peanuts, chilli and coconut

By: Claire Thomson

Published: 5 Feb 24
Updated: 23 Apr 24

Chicken with peanuts, chilli and coconut

Claire Thomson’s peanut chicken recipe takes the flavours of satay chicken and turns them into a zesty midweek chicken traybake.

Claire says: Satay is the national dish of Indonesia and Malaysia, but it can also be found in restaurants and kitchens elsewhere in Southeast Asia. I’ve used whole chicken pieces to marinate, then roast on a tray for swift ease, rather than threading the meat onto small skewers to grill over hot coals. So this isn’t a satay recipe but, rather, a chicken dish cooked with satay flavours in mind.”

Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.

Next time: try Claire’s chicken dauphinoise, the ultimate one-pot comfort food.

Easy
February 2024

Test kitchen approved

Serves 4
Hands-on time 20 min, plus at least 1 hour marinating. Oven time 35-40 min

Claire Thomson’s peanut chicken recipe takes the flavours of satay chicken and turns them into a zesty midweek chicken traybake.

Recipe taken from One Pan Chicken by Claire Thomson (Quadrille £20) and tested by delicious.

Next time: try Claire’s chicken dauphinoise, the ultimate one-pot comfort food.

Gluten-free recipes

Nutrition: Per serving

Calories: 942kcals
Fat: 73g (24g saturated)
Protein: 47g
Carbohydrates: 22g (16g sugars)
Fibre: 5.7g
Salt: 4.1g

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Ingredients

4 garlic cloves, sliced
2 tbsp light brown soft sugar (or use honey)
4 tbsp dark soy sauce
1 tsp ground turmeric
2 tsp ground coriander
1-2 tsp chilli flakes
1 lemongrass stalk, outer layers removed, root trimmed and stem thinly sliced
2 tbsp vegetable oil or groundnut oil
200ml full-fat coconut milk
1kg free-range chicken thighs, legs or drumsticks
250g roasted peanuts (skin on or off, as you prefer)
2 limes
2 bunches spring onions, trimmed and cut into 4cm lengths
2 red chillies, thinly sliced (deseeded if you want less heat)
Small bunch coriander, leaves roughly chopped

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Method

In a food processor or blender, whizz the garlic, half the sugar and half the soy sauce with the ground turmeric and coriander, chilli flakes, lemongrass, oil and half the coconut milk to form a smooth paste.
Mix the coconut milk mixture with the chicken, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it.
In the food processor/blender, whizz half the peanuts together with the remaining sugar, soy sauce and coconut milk and the juice of 1 of the limes. Put to one side. Heat the oven to 200°C fan/gas 7. Arrange the chicken and any excess marinade on a baking tray along with the spring onions.

Bake for 35-40 minutes until the chicken is golden, beginning to char and cooked through. Remove from the oven and drizzle with the coconut–peanut sauce, then sprinkle with the remaining peanuts (or serve alongside to sprinkle individually), the fresh chilli and chopped coriander. Cut the remaining lime into wedges for squeezing over.