Easy to prepare, cook and assemble, this is an enjoyable summer’s meal full of flavour and colour.
750 g chicken drumettes
1 tablespoon peanut oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
500 g kumara, peeled, sliced
2 tablespoons peanut oil
1 cucumber sliced
1 tomato, cut into wedges
2 eggs, hard boiled
100 g snow peas, sliced
1/2 cup crunchy peanut butter
1/2 cup coconut milk
1/4 cup kecap manis (or use gf soy sauce)
2 tablespoons lime juice
Score thickest parts of chicken drumettes. In a large bowl, combine chicken, oil, juice and spiced and mix well until chicken is coated and marinate for 30 minutes.
Preheat oven to hot, 200c.
Place kumara on oven tray lined with baking paper and drizzle with additional oil. Bake until cooked. Remove from oven.
Place chicken drumettes on trays lined with baking paper and bake for 30 – 40 minutes or until golden and skin is crisp.
In a saucepan, whisk peanut butter, coconut milk, kecap manis (gf soy sauce) and simmer for 2 minutes. Stir in lime juice.
Arrange on a platter the kumara, cucumber, tomato, halved boiled eggs and snow peas. Place chicken drumettes in centre of platter and serve with a drizzle of satay sauce.
(recipe from New Idea magazine 2015)