This is a surprisingly easy recipe to make. The orange and peanut butter blend together beautifully to create a wonderful flavour that is not overpowering and you will be happy to have again and again. If you would like to ‘spice’ it up a little then add some ground chilli into the sauce. Otherwise it bursts with flavour as is – it’s really your choice.
Ingredients:
• 8 Chicken Fillets use small thigh fillets
• 1 Spring Onion thinly sliced
• 1 Orange sliced in quarters
• Long Grain White Rice
Thai Orange Peanut Sauce
• 150 g Marmalade
• 75 g Peanut Butter use smooth
• 120 ml Soy Sauce
• 3 tbsp Brown Sugar
• 2 tbsp Cornflour
• 1 tsp Ground Chilli mild or hot to preference
• 2 tbsp Tomato Sauce
• 1 tsp Fish Sauce
• 1 Orange Zest zest from one orange
• 120 ml Orange Juice
• 35 g roasted peanuts roughly chopped
Chicken Spice Mixture
• 1 tsp ground Ginger
• 1 tsp Garlic powder
• 1/2 tsp ground Paprika
• 1/2 tsp ground Cumin
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp olive oil
Instructions:
1. Preheat oven to 180° C (fan forced).
2. Heat a saucepan and add all of the Thai Orange Peanut sauce ingredients.
3. Stir and mix together and simmer for a few minutes until a thick stick sauce forms. Set aside to cool.
4. In a separate bowl combine all Chicken Spice Mixture ingredients and mix together.
5. Add chicken thighs and coat well.
6. Transfer chicken thighs to a frying pan and cook for about 5 minutes, just until outside of chicken turn white.
7. Transfer thighs to a baking tray and cover with thai orange peanut sauce. Spread the sauce evenly over the thighs.
8. Squeeze juice from quartered orange over the chicken thighs and add quarters into baking dish with the chicken.
9. Bake for 15 minutes or until chicken is cooked.
10. Slice chicken and place on a bed of rice. Spoon orange sauce over the chicken and garnish with spring onion and orange wedge.
Check out pictures and more per the link below:
http://ift.tt/2dki458
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