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Meaty, Recipes

Satay Roast Chicken

Satay Roast Chicken

Chicken – everyone’s favourite dinosaur, fantastic staple for feeding loads of people, so versatile, but gets a bit boring, doesn’t it? Well, when you fancy doing something a bit different… here it is.

This recipe is remarkable mostly because I conceived it one day in my old office whilst I was still vegetarian, for my carnivorous friend and colleague Joel who was stuck for something interesting to do with a chicken that evening. No sniggering at the back there. No, seriously, stop it.

Joel reported back that the recipe was indeed delicious. I eventually found this out for myself. What can I say? Becoming a father messes with a vegetarian’s mind.

Method

Make lots of slits in the chicken (make sure it’s dead first or it’ll be really difficult to hold it down). Stuff slices of garlic, dabs of peanut butter and slices of chilli in the slits. Drizzle sesame oil over slits (in the chicken). Liberally rub peanut butter all over (the chicken). Season with salt and black pepper. Roast as normal, basting with the oils and juices produced (by the chicken).

Careful… this is probably slightly unsuitable for anyone with a peanut allergy… or just those who hate peanuts…

Ingredients

  • 1 chicken
  • 4 cloves of garlic (sliced)
  • Peanut butter (crunchy)
  • Sea salt, black pepper
  • 3 red, mild chillis (sliced)
  • Sesame oil

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