This is a simple and incredibly delicious traybake. The freshness of the oranges, creamy peanut butter and tanginess of the fish sauce cooks lovely together.
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Serves
4
Red Chillies
Onions
Smooth Peanut Butter
Oranges
Fish Sauce
Apple Cider Vinegar
Soy Sauce
Brown Sugar
Ground Cumin
Ginger
Garlic
Skinless Chicken Thigh
Coriander
Dry Roasted Peanuts
Serves
4
Red Chillies
Onions
Smooth Peanut Butter
Oranges
Fish Sauce
Apple Cider Vinegar
Soy Sauce
Brown Sugar
Ground Cumin
Ginger
Garlic
Skinless Chicken Thigh
Coriander
Dry Roasted Peanuts
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Finely chop two of the red chillies and roughly chop the onions.
Step 3.
In a large bowl combine the peanut butter, juice and zest two oranges, fish sauce, apple cider vinegar, soy sauce, brown sugar, ground cumin and red chillies. Grate in the ginger and garlic. Add in the chicken and onions and mix well.
Step 4.
Slice the remaining orange.
Step 5.
Pour the chicken with the sauce onto a baking tray and push in the slices of orange.
Step 6.
Bake for 35 mins until the chicken has cooked through, basting with the sauce halfway through.
Step 7.
Meanwhile, finely slice the last red chilli as well as your coriander and peanuts.
Step 8.
Finish the chicken with the red chilli, coriander and peanuts. Serve with freshly steamed rice and enjoy.
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