Baked Chicken Thighs with Satay Sauce and Tomato Salad

Ingredients

• •4 pieces chicken thighs
• •salt and pepper
• •1 tbsp cayenne pepper
• •¼ cup soy sauce
• •1 tbsp apple cider vinegar
• •2 tbsp peanut butter
• •1 tbsp sesame oil
• •satay sauce
• •¼ cup walnuts
• •1 tsp ginger
• •1 tbsp garlic
• •¾ cup water
• •2 tbsp smooth peanut butter
• •4 tbsp honey
• •1 tomato salad
• •2 medium tomatoes
• •½ tbsp celery leaves
• •1½ tbsp mirin
• •1 tbsp olive oil

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Method

From foodista.com — read the original

1. 1Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
2. 2Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 355°F for 45 minutes to one hour.
3. 3Grind the walnuts and the ginger until finely ground but not powdery.
4. 4Heat the sesame oil in a medium sized pan on high.
5. 5Add the garlic and allow it to toast.
6. 6Add the ground walnuts and toast it for a few seconds.
7. 7Add the soy sauce and the water.
8. 8Lower the heat and stir.
9. 9Add the peanut butter, honey and vinegar and stir until slightly reduced.
10. 10Adjust the taste to your preference, adding more of a component if desired.
11. 11When done, remove from heat and place the sauce in a serving bowl.
12. 12Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
13. 13When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.