Peanut lovers rejoice! This is a budget-friendly taste sensation. Try adding your favourite in season vegetables to create your own variation.
8 Waitoa Free Range Chicken Thighs
1 kūmara, thinly sliced
1 red capsicum, sliced
1 bunch broccolini (or 1 broccoli in florets
Extra virgin peanut oil
2 cloves garlic, crushed
2 tsp grated ginger
200ml coconut milk
½ cup smooth peanut butter
tbsp tamari or gluten-free soy sauce
1 tbsp brown sugar
½ tsp sriracha sauce, optional
1 lime, grated zest and juice
A handful coriander and mint
A handful natural peanuts
Preheat the oven to 180°C.
Drizzle oil in a large oven proof tray or shallow dish then arrange chicken, capsicum and kūmara in a single layer. In a bowl or a jug, mix the peanut butter, coconut milk, sugar, tamari, sriracha (if using), lime juice and zest, ginger, and garlic. Pour the mixture over the ingredients.
Bake for 30 minutes. Take the dish out of the oven and turn over the ingredients, then add the broccoli and spoon the sauce all over. Return to bake for a further 20 minutes or the chicken is cooked through.
Five minutes before the finishing time, insert a small tray of peanuts in the oven to roast.
Serve straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.