Wednesday, August 19, 2009

Baked Chicken with Cashew Satay Sauce

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This is my favourite 'satay' sauce ever, based on one I've made for years from the 'Nourishing Traditions' cookbook. It's so quick to make, and very tasty! If you don't have time to bake the chicken, you can just add the cashew sauce to stir-fried chicken and veges, or even just veges (and leave out the extra chicken stock).

1. Place chicken skin side up in roasting pan & brush with butter/oil:
- 1 large chicken, cut into pieces, or chicken thighs/breasts
- 2 Tbspns melted butter/ghee/olive oil

2. Bake for about 2 hours at 180° (350°) while preparing sauce.

Cashew Satay Sauce

3. Blend in Thermomix or powerful blender for about 30 seconds on speed 7:
- 130g raw cashews
- 6 garlic cloves, peeled
- 2 inches fresh ginger, peeled
- 2 inch piece of fresh red chilli (or to taste)
- 1 large bunch cilantro / flat leaf parsley / coriander (or mixture)
- 1 Tbspn extra virgin olive oil
- 40g Tamari
- 40g rice vinegar
4. Add and blend on speed 8 for 10 seconds:
- 400ml coconut cream/milk

5. When chicken is baked and golden, remove to a pre-heated platter and keep warm. Add to roasting pan and scrape bottom of pan to remove drippings:
- 2 cups slow-cooked chicken broth
- 1 Tbspn gelatin (optional)
6. Pour juices into Thermomix (with cashew sauce) and cook for 5 minutes at 90 degrees, speed 4. Season to taste.

7. Serve chicken on rice with cashew sauce poured over, and stir-fried veges, steamed veges, or salad on the side.

[Note: picture shows sauce which is not as green as usual as I only had a small bunch of coriander - make it as 'green' as you like!]


Denise said...

Another lovely recipe Jo.

Anonymous said...

Hi Jo, re Satay Sauce recipe, how much coconut cream, small or large tin? Thx Irene :)

Jo Whitton said...

Sorry Irene - it's a 400ml tin. :)

Felicity said...

Hi Jo
I have tamarind concentrate and tamari in a solid form. How much of each should I use?
Regards, Felicity

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