Satay Chicken Legs with Peanut Sauce

Name: Satay Chicken Legs with Peanut Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1.5 kg / 3lb chicken legs / drumsticks ((10 pieces) - Note 7 for other cuts); 1/3 cup coconut milk (, full fat (I use a 270ml/9oz small can, the rest goes in the sauce)); 1 1/2 tbsp curry powder ((eg Clives, Keens, Note 1)); 1 tbsp Thai red curry paste ((I recommend Maesri brand but any will do, Note 2)); 1 tbsp liquid coconut oil or any plain oil ((vegetable, canola, peanut)); 1 tsp white sugar; 1 1/2 tsp cooking salt / kosher salt; 3/4 cup coconut milk (, full fat (the rest of the 270ml/9oz can)); 3/4 cup milk (, full fat); 1/4 cup natural peanut butter (, it's runny, not the spread kind like Bega, Skippy etc (Note 3)); 2 tbsp white sugar; 1 tbsp Thai red curry paste ((Note 2)); 1 tbsp apple cider vinegar (, or regular white vinegar); 1 tsp dark soy sauce ((Note 4)); 1/2 tsp cooking salt / kosher salt; Jasmine rice; Coriander / cilantro leaves, red chilli finely chopped, finely chopped peanuts ((all optional))

Prep 10 min Cook 45 min Serves 4 Source

Ingredients

1.5 kg / 3lb chicken legs / drumsticks ((10 pieces) - Note 7 for other cuts)
1/3 cup coconut milk (, full fat (I use a 270ml/9oz small can, the rest goes in the sauce))
1 1/2 tbsp curry powder ((eg Clives, Keens, Note 1))
1 tbsp Thai red curry paste ((I recommend Maesri brand but any will do, Note 2))
1 tbsp liquid coconut oil or any plain oil ((vegetable, canola, peanut))
1 tsp white sugar
1 1/2 tsp cooking salt / kosher salt
3/4 cup coconut milk (, full fat (the rest of the 270ml/9oz can))
3/4 cup milk (, full fat)
1/4 cup natural peanut butter (, it's runny, not the spread kind like Bega, Skippy etc (Note 3))
2 tbsp white sugar
1 tbsp Thai red curry paste ((Note 2))
1 tbsp apple cider vinegar (, or regular white vinegar)
1 tsp dark soy sauce ((Note 4))
1/2 tsp cooking salt / kosher salt
Jasmine rice
Coriander / cilantro leaves, red chilli finely chopped, finely chopped peanuts ((all optional))

Steps

1
Slash legs, coat with marinade. Marinate 3 hrs - overnight. Bake 35 min at 200°C/390°F (180° fan) on rack, then grill/broil 3 - 5 min to char. Simmer Peanut Sauce ingredients 5 min, serve with legs!
2
Slash - Make 3 slashes into the flesh of the meatier side of the drumsticks taking care not to slash all the way through to the bone,
3
Satay Marinade - Mix the Satay Marinade ingredients in a large bowl using a rubber spatula. Add drumsticks, toss to coat, then use your hands to rub the marinade into the slashes.
4
Marinate (if you can) for 3 hours to overnight. It's ok if you don't - see Note 5.
5
Preheat oven to 200°C/390°F (180° fan-forced).
6
Arrange legs - Line a tray with foil and place a rack on the tray. Arrange legs on the rack. Scrape up any residual marinade in the bowl and dab onto the legs.
7
Bake for 35 minutes. Flick the oven grill / broiler on high and grill for 3 to 5 minutes with the chicken 20cm/8" from the heat source, to get some nice charry bits. Remove from the oven.
8
Peanut sauce - While the chicken is baking, put all the sauce ingredients in a medium saucepan and whisk to combine. Simmer for 5 minutes on medium-low, whisking every now and then to stop the base from catching, It should be fairly runny but thick enough to coat the chicken generously (Note 6). Keep warm until required.
9
Serve - Pile chicken on a large plate. Sprinkle with peanuts, chilli and coriander if using. Place sauce in a deep sauce bowl on the side, deep enough to dunk the entire head of the leg in! Serve with jasmine rice on the side (plenty of sauce for dousing) and plain chunks of tomato and cucumber (classic Thai side).