Ultimate Chicken Satay

Everyone loves chicken satay and that’s because there is everything to love about this dish. Tender baked chicken thighs covered in a rich coconut peanut sauce with a slight hint of chilli heat, salty umami soy and zingy lime. A crunchy grilled topping and sweet honey glaze completes the dish while all you need to serve with it is some steamed basmati rice and sesame wok greens. Simple, but so effective and the perfect midweek meal to impress.

(Serves 4 - £2.39 per portion)

1. First, make the marinade. Add a bunch of roughly chopped spring onions to a food processor with a bunch of coriander, 3 tbsps of crunchy peanut butter, the zest and juice of two limes, 2 tbsps of light soy sauce, a roughly chopped 4cm piece of ginger, 2 garlic cloves, a finely chopped lemongrass stalk with outer leaves removed, 1 chopped red chilli, 1 tsp fish sauce, 1 tsp fish sauce and 250ml coconut milk. Blitz until fully mixed.
2. Remove the skin from 8 bone in chicken thighs and add to a non-metallic dish. Pour over the marinade and massage into the meat. Cover with clingfilm and leave in the fridge for at least two hours or ideally overnight.
3. When ready to cook, preheat the oven to 180C fan/200C and remove the chicken to a parchment lined roasting tray. Pour over the marinade and roast the chicken thighs for 30 minutes. For the final 5 minutes of cooking, drizzle over 1 tbsp of runny honey and turn the grill on high so the chicken becomes slightly charred on top.
4. Stir fry a selection of greens of your choice in a little sesame oil, soy and sesame seeds.
5. Serve the chicken scattered with some roughly chopped salted peanuts, some finely chopped chilli, coriander leaves and some basmati rice on the side.