dandy dinner: chicken & potato

A couple of weeks ago, I decided that I wanted to make dinner for the family.. Having asked mum for some ideas, we concluded that that night we were going to have chicken and roast potato… and some left overs from the night before. I think this humble yet dandy dinner is good for those work nights, where you just don’t feel like doing much!

So I set off to make my own satay sauce for the satay chicken, and then cook dinner!

Serves: 6

Ingredients:

1 kg boneless chicken thighs

2 tbs Patak’s tandoori paste (I used the mild one)

Satay Sauce

4 tbs peanut butter (crunchy or smooth, who cares?)

juice from 1/2 lemon

6 – 7 tbs tap water

1/2 tbs soy sauce

1/2 tbs honey

a small pinch of salt and pepper

Roast Potatoes

4-5 large potatoes

50 mL olive oil (just under a quarter cup)

1 clove garlic, minced

3 sprigs thyme (dried or fresh)

freshly ground black pepper

1/2 sprig rosemary

sea salt (or normal table salt)

 

Method:

Defrost the chicken thighs.

Split them in half, or do as I did, I think I put about 600g for the tandoori, and 400g for the satay.

Marinade the thighs with the tandoori paste.

Pop the tandoori thighs into a baking tray, and cover with al-foil. Set aside for as long as possible (I left mine for an hour).

In a bowl, add the peanut butter, soy sauce, and honey.

Mix in until incorporated.

Add in the salt and pepper, and gradually the lemon juice.

Incorporate by mixing in well. Gradually add in the water, tablespoon at a time until the sauce becomes fairly runny.

Set aside.

Cut the remaining thighs into strips and prepare the skewers (if they’re wooden, I believe they need soaking).

Marinade the thigh strips until about 10-15 minutes before serving time.

Preheat the oven to 190 degrees celsius.

Put in the baking tray (that has the tandoori thighs), and leave to cook for an hour.

Remove from the oven at the 1 hour mark and uncover the al-foil. You will notice there are lots of juices around the thighs.

Turn the heat up to 240 degrees celsius and return the tray uncovered for another 10 – 15 minutes. This will reduce the liquid and add “crispen” the thighs… by crispen, I don’t mean like batter+coated crunchy!

Meanwhile, prepare the roast potatoes by lining a tray with al-foil.

Wash and cut the potatoes into quarters.

Add the oil, salt, pepper, garlic and thyme.

Place in the lowest rack in the oven, uncovered for 30 minutes (it can be in there for 10-15minutes with the chicken).

At the 30 minute mark, remove from the bottom shelf and toss the potatoes.

Add the rosemary to the potatoes and place the tray back into the oven on the top shelf.

Cook for another 30 minutes.

To cook the satay chicken, fire up the broiler (grill).

Place a few strips of chicken on each skewer until all the strips are done.

Pop under the broiler, turning them once, for about 10 minutes.

Serve up the potato a few minutes before, they take some time to cool down… don’t ask how I know (ouch!)

A super simple salad complements the chicken very much…

So does some mayo if you’re making a wrap

Devour!

 

 

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