Asian Influenced Peanut Chicken

THESE NUTTY, SALTY AND SLIGHTLY SPICY PEANUT CHICKEN DRUMSTICKS ARE INCREDIBLY DELICIOUS AND ARE AN EASY WEEK NIGHT MEAL OPTION THAT WILL PLEASE THE WHOLE FAMILY.

THE COATING IS QUICK TO THROW TOGETHER AND DOESN’T REQUIRE PRE-COOKING OR REDUCING. THE FRESH ZESTY SLAW IS THE PERFECT LIGHT ACCOMPANIMENT, BUT THE CHICKEN WOULD BE EQUALLY DELICIOUS SERVED OVER RICE WITH STEAMED ASIAN GREENS.

Peanut chicken drumsticks
 
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Ingredients:

 

 Chicken

  • 1 ½ tbsp soy sauce

  • 3 tbsp good quality natural crunchy peanut butter (I.e Pics or Fix and Fogg)

  • 1 tsp minced ginger

  • 1 ½ tsp crushed garlic

  • ½ tsp finely diced chili

  • ½ tsp sesame oil

  • 1 tsp honey

  • Juice of half a lime

  • 10 chicken drumsticks

  • Chopped peanuts and sliced spring onion tops to garnish

Slaw

  • 1 cup finely shredded red cabbage

  • 1 cup finely shredded green cabbage

  • 1 cup grated carrot

  • 1-2 spring onions, finely sliced (reserve some of the green tops for garnish)

  • Handful of snow pea shoots, torn

  • 3 tbsp good quality whole egg mayonnaise

  • Juice of half a lime

  • Salt & Pepper to taste

 


Method:

1.     Preheat oven to 180°C fan bake. Line a large tray with baking paper.

2.     Mix soy sauce, peanut butter, ginger, garlic, chili, sesame oil, honey and lime juice together in a large bowl to create a thick sticky paste.

3.     Pat drumsticks dry with paper towels to remove excess moisture, then add to bowl with marinade. Toss chicken through the marinade until it is liberally coated.

4.     Carefully remove drumsticks from bowl and arrange on baking tray.

5.     Bake in the oven for 30m, turning the drumsticks over after 15m.

6.     While chicken is baking, add all slaw vegetables to a bowl and toss to combine.

7.     Mix together mayonnaise and lime juice, and either mix through slaw in bowl, or serve on the side so you can add it to the slaw to suit your taste. 

8.     After 30 minutes in the oven, the chicken juices should run clear, or internal temp should be 74°C. If not quite ready, bake for an additional 5-10m.

9.     Serve the chicken drumsticks sprinkled with chopped roasted peanuts and sliced spring onion, alongside a generous serve of the zesty slaw – enjoy!


Notes:

  1. This marinade would also work well on chicken thighs (bone in or out).

  2. Adjust to your personal tastes by reducing the amount of soy and replacing with water/coconut cream for less salt; and adjusting the chili for heat.

  3. If you have extra marinade left in the bowl, thin it slightly with water and baste it over the chicken a few times while baking to create a thicker coating.

  4. We like the texture provided by crunchy peanut butter, but for fussier children, feel free to use a smooth blend.

  5. The chicken is amazing with the zesty slaw, but for a more warming meal, serve it with rice and steamed vege.

  6. Leftover drumsticks (if any!) are delicious served cold from the fridge, so consider doubling the recipe for quick weekday lunches.

 
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