Satay Chicken with potato wedges.


There’s no Indie Showcase this week, instead, I thought I’d share a recipe with you.


Here is one of my favourite Chicken dishes, my middle daughter will phone and order this before they come to stay with us. Sadly, we now have to eat it on our own. But we can always think about how good it will taste when we’re all together to eat it again.


I’m using Chicken breast fillets, only because they were half price, you can use any chicken meat, including leftovers from a cooked chicken that have been picked off the bone.

Or why not try the same sauce mixture with lean trimmed pork?


Ingredients

500g Meat

200g Peanut Butter (I used Crunchy)

200ml Sweet Chilli Sauce

50ml Golden Syrup

Dash of Worcester Sauce.


Method

Cut the meat into bite sized pieces and put into an oiled casserole dish.

Mix up the sauce ingredients and stir into the chicken. It looks a bit dubious but stick with it.




Leave to marinate in the fridge for 4-6 hours.

Cook for about 40 minutes at 180°C, turning halfway through cooking.



Make sure that the chicken is fully cooked before serving, if in doubt give it another 10 minutes, the sauce will be crisper.



As an accompaniment, cut some potatoes into wedges,  put them in a baking tray, add thickly sliced onions and coat with oil and Balsamic Vinegar.



Bake for one hour at 180°C, turning once, or until soft. With 10 minutes to go sprinkle with Sea Salt and Black Pepper.



Now all you have to do in enjoy it. I’ll be back on Saturday with some more thoughts from self-isolation. Stay safe everyone.


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