It’s Sunday morning and I’ve finally, after several years of blogging, actually got myself a desk! I’m also very proud of the fact that through some effort and hard-thinking, actually managed to put it together (it was a flat-pack!).
So I’m writing this blog post from the comfort of my new Ikea chair and oak-style desk and couldn’t be happier!
Recently I was sent through the brand new Pip and Nut recipe book and was really impressed by it. From the numerous recipes that were healthy, as well as easy to re-create, to the beautiful photography, this was a recipe book I know I’d be using far into the future.
Their products have already impressed me ever since I first started working with them back around November of last year when I thought a box of squirrels was left on my doorstep!
So I’ll be adding a few of their recipes (with a couple of my own adaptations) that I know you’ll love to try. This recipe really is delicious and so easy to put together. You can make the sauce in advance to cover the chicken with and really enhance the flavour. Just make sure you reserve some for later!
- The Sauce
- ½ small bunch of fresh coriander
- 1 red chilli (deseeded and halved)
- 1 garlic clove (peeled)
- 3 tablespoons peanut butter
- 3 tablespoons dark soy sauce
- 2cm fresh ginger (peeled & roughly chopped)
- finely grated zest of 2 limes and juice of 1
- salt & freshly ground pepper
400g boneless chicken thighs (skin removed)
- olive oil
- 3 tablespoons honey
- First add the coriander (including the stalks) into a food processor along with the chilli, garlic, peanut butter, soy sauce, ginger, lime zest and juice. Add a few splashes of water then blitz to a smooth paste. Season with some salt and pepper.
- Pre-heat the oven to 190C/375F/Gas Mark 5
- Slice the chicken thighs evenly and add them to a large bowl with half the satay paste and coat well (reserve the rest for later) along with some olive oil and seasoning.
- Thread the chicken pieces onto skewers (if using wooden ones soak them for 20 minutes prior to use) then add the skewers into a small roasting tin so that the chicken stays elevated.
- Place in the oven for 25 minutes, turning halfway, and with 8 minutes remaining add the honey to the chicken.
- Serve with brown rice and a fresh salad.