Baked Coconut Satay Chicken
Coconut cream is a fantastic marinade which adds loads of flavour to chicken meat, and the limes are a great tenderiser. Together the limes, coconut and other spices brings an infusion of rich tangy flavours to this dish. Plus the added surprise bonus is that the marinade is not wasted but used as an accompanying sauce!
- 400 mL can coconut cream
- 2 limes − all the zest and juice
- 2 tbsp Latasha’s Kitchen Malaysian Satay Paste
- 1 tsp cayenne powder
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, crushed
- 1 tbsp hot chilli sauce of choice (sri racha, tabasco, peri peri etc)
- ¾ tsp salt
- Black pepper
- 2 tbsp melted coconut oil
- 8 pieces mixed chicken thigh cutlets and drumsticks, skinless
- ¾ cup water
- 1 tbsp Latasha’s Kitchen Chilli Oil for basting
- Fresh coriander leaves
- Fresh red chillies
- Fried shallots, store bought
- Combine marinade ingredients in a zip lock bag.
- Add the chicken pieces and allow to marinate for at least 6-8 hours, preferably overnight.
- Remove chicken from marinade, shaking off the excess. Keep the marinade to turn into an accompanying sauce (recipe below).
- Prepare a roasting pan and brush with some melted coconut oil. Preheat the oven to 180˚C for at least 15 minutes.
- Cook the chicken for around 40 minutes and turn at around the 25 minute mark for even colouring.
- Transfer the baked chicken to a plate, brush with Latasha’s Kitchen Chilli Oil, then cover loosely with foil and rest for 10 minutes.
- Serve with reduced accompanying sauce.
- As the sauce is made from the left-over chicken marinade, it must be simmered for at least 20 minutes so it’s safe for consumption and also to allow the ingredients to come together.
- Pour the marinade into a small saucepan over medium heat.
- Add water and bring to a quick simmer. Then cover and cook on low gentle heat for at least 20 minutes, or until thickened to desired consistency.
- Transfer to a sauce bowl or pour the sauce all over cooked chicken.
- Add garnishing items.