Thai Chicken Satay & Cucumber Salad

Thai Chicken Satay

Ingredients

For The Chicken Marinade:
·         4 tbs coconut milk (from a 400ml tin)
·         1 1/2 tbs creamy peanut butter*
·         1 1/4 tbs light brown sugar
·         1 1/4 tbs Thai red curry paste
·         1 tbs soy sauce
·         1 tbs fish sauce*
·         Pinch of salt
·         4 skinless chicken thighs, bone-in or out*
·         2 tsp Peanut oil for frying
For the Peanut Sauce:
·         1 1/3 cup coconut milk
·         1/4 cup creamy peanut butter*
·         1 tbs fish sauce
·         1 tbs soy sauce
·         1 tbs packed brown sugar
·         1 tbs Thai red curry paste
·         1/2 tbs Tamarind puree (optional)
·         Pinch of salt
·         1 tsp minced garlic
·         1-2 tbs fresh lime juice
·         Cilantro leaves to garnish
·         Lime wedges to garnish
·         Red chillies, sliced to garnish

Instructions

1.      For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 15 minutes to half an hour in the refrigerator.
2.      Preheat oven to 400°F | 200°C.
3.      Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
4.      While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 8 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
5.      Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately. Garnish with fresh cilantro leaves, lime wedges and red chillies. Serve with Rice and Salad.

*In flyer February 5-11, 2023
Recipe and photo credit: Cafe Delites

Cucumber Salad

Ingredients

·         3 cups sliced cucumbers*
·         2 cups cherry tomatoes halved
·         1/4 cup red onion thinly sliced
·         1 bell pepper cored, seeded & diced*
·         1/4 cup chopped parsle & green onion
·         4 tbs olive oil
·         1 1/2 tbs red wine vinegar
·         1 tsp Dijon mustard
·         salt and pepper to taste
·         1/4 tsp dried oregano

Instructions

1.      Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.
2.      In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and oregano.
3.      Pour the dressing over the vegetables. Toss gently to coat. Serve.

*In flyer February 5-11, 2023
Recipe and photo credit: Dinner at the Zoo