Dairy free

Baked chicken thighs with satay sauce and tomato salad

Name: Baked chicken thighs with satay sauce and tomato salad
Total time: 45 min
Yield: 3 servings
Ingredients: 4 chicken thighs; 3 servings salt and pepper; 1 Tbsp red pepper powder; 58 ml light soy sauce; 1 Tbsp cider vinegar; 2 Tbsps creamy peanut butter; 1 Tbsp sesame oil; 3 servings satay sauce; 29.25 g walnuts; 1 tsp ginger; 1 Tbsp garlic; 177.44 ml water; 4 Tbsps runny honey; 3 servings tomatoes; 0.5 Tbsps celery leaves; 1.5 Tbsps mirin; 1 Tbsp olive oil

Baked Chicken Thighs with Satay Sauce and Tomato Salad is a dairy-free side dish that serves 3. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a great dish for a casual dinner or a summer BBQ. Similar recipes include Slow-Baked Chicken Thighs with Tomato, Fennel, and Lemon.

Ingredients

chicken thighs

salt and pepper

3 servings

red pepper powder

1 Tbsp

light soy sauce

58 ml

cider vinegar

1 Tbsp

creamy peanut butter

2 Tbsps

sesame oil

1 Tbsp

satay sauce

3 servings

walnuts

29.25 g

ginger

1 tsp

garlic

1 Tbsp

water

177.44 ml

runny honey

4 Tbsps

tomatoes

3 servings

celery leaves

0.5 Tbsps

mirin

1.5 Tbsps

olive oil

1 Tbsp

Method

Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.

Nutrition:

452 kcal

Carbs

46 g

Fat

28 g

Protein

11 g

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