Thai Chicken Satay Casserole
- 8 -10 chicken thighs
- 1 onion
- 2 garlic cloves
- 1 -2 tablespoon prepared jalapeno chile
- 1/2 cup roasted peanuts
- 1 teaspoon salt
- fresh ground black pepper
- 1 teaspoon ground coriander
- 1 tablespoon vegetable oil
- 1 cup coconut cream
- Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180u0b0C (350u0b0F) for about 50 minutes until chicken is cooked.
- Serve with rice.
chicken, onion, garlic, jalapeno chile, peanuts, salt, fresh ground black pepper, ground coriander, vegetable oil, coconut cream
Taken from www.food.com/recipe/thai-chicken-satay-casserole-249863 (may not work)