Roast Satay Chicken With Vegetable Slaw - cooking recipe

Ingredients

1/2 cup unsalted peanuts
1 tbsp mild curry powder
2 tsp grated fresh ginger
3 tsp brown sugar
2 tbsp vegetable or peanut oil
2 tbsp lemon juice
1 2/3 lbs boneless skinless chicken thighs, trimmed and halved
1 large carrot, coarsely grated
1/4 small red cabbage, shredded
7 oz snow peas, thinly sliced diagonally
1/4 cup cilantro leaves

Preparation

Preheat the oven to 425\u00b0F.
Place 1/2 the peanuts in a food processor; process until finely chopped. Add curry powder, ginger, 2 tsp sugar, 1 tbsp oil and 1 tbsp lemon juice; process until well combined.
Transfer spice paste to a shallow glass or ceramic bowl. Add chicken; stir to coat. Cover; refrigerate 10 mins to marinate.
Meanwhile, coarsely chop remaining peanuts; place in a large bowl. Add carrot, cabbage, snow peas and cilantro. Whisk remaining 1 tbsp oil, 1 tbsp lemon juice and 1 tsp sugar in a small bowl. Add to vegetables; toss to combine.
Place chicken on a rack over a baking pan lined with foil. Bake, turning once during cooking, 15 mins, or until golden and cooked through. Serve chicken with slaw.