Oven-baked Chicken Satay

Serves 4

½ small bunch of coriander (cilantro)
1 red chilli
1 garlic clove, peeled
3 heaped tbsp peanut butter
3 tbsp dark soy sauce
2cm piece of fresh ginger, peeled and roughly chopped
Finely grated zest of 2 limes and juice of 1
8 chicken thighs, with skin
Olive oil, to drizzle
Sea salt and freshly ground black pepper

Preheat the oven to 190C/gas 5. Put the coriander, stalks and all, in a food processor with the chilli, garlic, peanut butter, soy sauce, ginger, and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salt and pepper.

Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and coat the chicken well.

Drizzle with a little olive oil and season. Bake in the oven for 30-40 min until cooked through.

Serve with the reserved satay sauce on the side.

Great with calui rice.