Ingredients
3 x trays Bird & Barrow Free Range Chicken Nibbles (approx. 1–1.2kg)
½ cup smooth peanut butter
¼ cup fish sauce
¼ cup sweet chilli sauce
⅓ cup coconut cream
1 tbsp finely grated ginger root
1 long red chilli (optional), seeds removed and diced finely
To serve: Fresh coriander to garnish (optional)
Method
- Preheat oven to 200°C.
- Whisk all the marinade ingredients together until smooth. Set ½ cup of satay sauce aside to serve with the cooked chicken later on.
- Place the raw chicken nibbles and the sauce into a large bowl. Ensure the chicken is well coated. Place in the fridge to marinade for at least 30 minutes and up to 1 hour.
- Spread chicken nibbles evenly in an oven proof dish. Bake for 30–35 minutes until golden. Flip once during the cooking time.
- Serve immediately with a small bowl of the reserved satay sauce on the side for dipping. Garnish with roughly chopped coriander.
