Peanut Chicken with Quinoa and Chia Salad

By Saturday, February 14, 2015

I found myself craving Chicken Satay the other day, but was conveniently short of a few ingredients. A little bit of experimenting later, this dish was formed. Boy oh boy was it good! It is light yet really rich in flavour, surprisingly easy to make, totally idiot-proof and actually good for you! Sounds pretty good huh! Give it a go and see if you can resist eating the whole thing!

Serves 8-10

You will need:

1 kg chicken thigh fillets, diced
400ml tin coconut milk
4 tbsp good quality crunchy peanut butter
1 lime, juiced
1 inch piece ginger, finely diced
1 garlic clove, finely diced
1 tsp ground ginger
1/2 tsp chilli flakes
1/4 tsp chilli powder
salt and pepper

375g quinoa and bulgar wheat
6 tsp chia seeds
4 tbsp apple cider vinegar
2 tbsp olive oil
salt and pepper

 Add all of the ingredients except the chicken to a large mixing bowl. Whisk together until everything is really well combined. Taste to make sure there is enough seasoning. 

Add in the chicken pieces and stir well. Cover and leave to marinade in the fridge for 30 minutes. In the meantime, preheat the oven to 200 degrees/ gas 6.

 Pour into a roasting tin and bake for 25 minutes. In the meantime, cook the quinoa according to package instructions. Drain and place in a mixing bowl with the chia seeds. Whisk together the apple cider vinegar with the olive oil, salt and pepper in a small bowl. Pour over the dressing and mix well. 

Serve with the peanut chicken and a green salad. Enjoy!

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