Roast Satay Chicken With Vegetable Slaw

• 1/2 cup unsalted peanuts
• 1 tbsp mild curry powder
• 2 tsp grated fresh ginger
• 3 tsp brown sugar
• 2 tbsp vegetable or peanut oil
• 2 tbsp lemon juice
• 1 2/3 lbs boneless skinless chicken thighs, trimmed and halved
• 1 large carrot, coarsely grated
• 1/4 small red cabbage, shredded
• 7 oz snow peas, thinly sliced diagonally
• 1/4 cup cilantro leaves

1. Preheat the oven to 425u0b0F.
2. Place 1/2 the peanuts in a food processor; process until finely chopped. Add curry powder, ginger, 2 tsp sugar, 1 tbsp oil and 1 tbsp lemon juice; process until well combined.
3. Transfer spice paste to a shallow glass or ceramic bowl. Add chicken; stir to coat. Cover; refrigerate 10 mins to marinate.
4. Meanwhile, coarsely chop remaining peanuts; place in a large bowl. Add carrot, cabbage, snow peas and cilantro. Whisk remaining 1 tbsp oil, 1 tbsp lemon juice and 1 tsp sugar in a small bowl. Add to vegetables; toss to combine.
5. Place chicken on a rack over a baking pan lined with foil. Bake, turning once during cooking, 15 mins, or until golden and cooked through. Serve chicken with slaw.

peanuts, curry powder, ginger, brown sugar, vegetable, lemon juice, chicken thighs, carrot, red cabbage, snow peas, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24916 (may not work)