Name: Roast Chicken, Satay Sauce & Steamed Veg
Prep time: 10 min
Cook time: 40 min
Ingredients: 4 chicken leg quarters; 150 g crunchy peanut butter; 2 dried chilli (soaked for 15 minutes then finely sliced); 200 ml coconut milk; 1 clove garlic (crushed); 1 tbsp tamarind paste; 2 tbsp soy sauce; squeeze of lime to finish; 600 g Mixed stir fry vegetables; 60 ml soy sauce; 1 tbsp sesame oil; 20 g ginger (grated); 1 chilli (finely diced)

A roasted chicken leg topped with creamy brown sauce, served on a bed of sautéed mangetout, baby sweetcorn, and greens on a white plate.

Oops! This recipe is for Society members only.

Please login using the form below, or you can click HERE to join the Society

previous post: Shaking beef
next post: Tagliatelle with Roast Fennel & Lemon Pangritata