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Breakfasts, Chicken, Dairy Free, Dinners, Lunchbox, Lunches, Meat, Sauces, Thermomix, Vegetables, Wholefood
Baked Chicken with Cashew Satay Sauce
This is my favourite ‘satay’ sauce ever – it’s so quick to make, and very tasty! If you don’t have time to bake the chicken, you can just add the cashew sauce to stir-fried chicken and veggies, or even just veggies (and leave out the extra chicken stock).
[Note: picture shows sauce which is not as green as usual as I only had a small bunch of coriander – make it as ‘green’ as you like!]
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Baked Chicken with Cashew Satay Sauce
Ingredients
1 large chicken, cut into pieces, or chicken thighs/ breasts
2 Tbsp melted butter/ ghee or olive oil
Cashew Satay Sauce
130g raw cashews
6 garlic cloves, peeled
2 inches fresh ginger, peeled
2 inch piece of fresh red chilli (or to taste)
1 large bunch cilantro/ flat leaf parsley /coriander (or mixture)
1 Tbsp extra virgin olive oil
40g tamari
40g rice vinegar
1 Tbsp chicken stock paste (or some chicken stock powder)
400ml coconut cream/ milk
2 cups chicken stock
1 Tbsp gelatin (optional)
fine sea salt & pepper to taste
Instructions
1. Place chicken skin side up in roasting pan & brush with butter/oil, bake for about 2 hours at 180C (350 F) while prepping sauce.
2. Add cashews, garlic, ginger, chilli, cilantro, oil, tamari, vinegar and chicken stock paste in a Thermomix bowl and grind for 30 seconds/ speed 7.
3. Add coconut cream/ milk and blend for 10 seconds/ speed 8.
4. When chicken is baked and golden, remove to a pre-heated platter and keep warm. Add chicken stock and gelatin to roasting pan and scrape bottom of pan to remove drippings.
5. Pour all juices from roasting tray into Thermomix bowl (with cashew sauce) and cook for 5 minutes at 90 degrees/ speed 4. Season to taste.
6. Serve chicken on rice with cashew sauce poured over, and stir-fried or steamed veggies!
Another lovely recipe Jo.
Hi Jo, re Satay Sauce recipe, how much coconut cream, small or large tin? Thx Irene 🙂
Sorry Irene – it’s a 400ml tin. 🙂
Hi Jo
I have tamarind concentrate and tamari in a solid form. How much of each should I use?
Regards, Felicity
Hi Jo. I’ve just found your recipe while searching for a peanut free satay option. In the process of making it now (chicken is in the oven) and it makes a lot of sauce (more than we need). Can I freeze half the mixture before adding the pan juices? If not how long would it safely keep in the fridge for? thanks