Baked Chicken with Cashew Satay Sauce

Baked Chicken with Cashew Satay Sauce - Quirky Cooking

 
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

  • Author: QuirkyJo

Ingredients

Scale

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!

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5 thoughts on “Baked Chicken with Cashew Satay Sauce

  1. Carolyn says:

    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

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