There’s nothing better than making an incredible meal out of the bits you find in your cupboard and this Thai chicken bake recipe is just that.
I had more or less all of the ingredients to make Thai noodles – I just didn’t have the noodles. The chilli gives it a lovely heat and the chicken thighs and legs soak up all of those fragrant Thai flavours I can never get enough of. Topped off with crunchy peanut butter slightly charred across the skin of the chicken.
Super idea for an easy tea.
- 1 packet of chicken legs/thighs
- 2 red chilli, chopped
- 3 spring onions, chopped
- 2 cloves of garlic, chopped
- 1 stalk of lemon grass or thumb sized piece of ginger, chopped
- 2 tbsp crunchy peanut butter
- 8 tbsp soy sauce
- 8 tsp sesame oil
- 1 lime, for squeezing
- 1/2 bunch coriander, chopped
How to cook
Pre-heat the oven to 180C. Prepare all of the ingredients and mix everything, except the coriander, in a bowl.
Put the chicken legs and thighs in a baking dish and rub the mixture all over it, particularly on the skin side which should be facing upwards.
Pop the tray into the oven and bake for about 30 minutes, basting the chicken every 10 minutes.
Take out of the oven, sprinkle with chopped coriander and you’re done!