Name: Roast Chicken, Satay Sauce & Steamed Veg
Prep time: 10 min
Cook time: 40 min
Ingredients: 4 chicken leg quarters; 150 g crunchy peanut butter; 2 dried chilli (soaked for 15 minutes then finely sliced); 200 ml coconut milk; 1 clove garlic (crushed); 1 tbsp tamarind paste; 2 tbsp soy sauce; squeeze of lime to finish; 600 g Mixed stir fry vegetables; 60 ml soy sauce; 1 tbsp sesame oil; 20 g ginger (grated); 1 chilli (finely diced)

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A roasted chicken leg topped with creamy brown sauce, served on a bed of sautéed mangetout, baby sweetcorn, and greens on a white plate.

Main Course

Dairy Free Gluten Free Poultry & Game

This recipe is for Society members only

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