Chicken Satay - James Martin Chef

Ingredients

• 1 x 1.5kg chicken, spatchcocked
• 2 tbsp vegetable oil
• Salt and pepper
• 6 tbsp crunchy peanut butter
• 2 tbsp Shaoxing rice wine vinegar
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• Splash of water
• 400g broccolini
• 1 lemon, juice and zest
• 50ml olive oil
• Coriander
• Parsley
• Roasted peanuts
• Red chillies
• Pilaf rice
• Heat the oven to 200°c.
• To make the sauce mix together the peanut butter water, Shaoxing, soy sauce, oyster sauce and season with some black pepper.
• Oil a baking tray and lay out the chicken. Season lightly with salt and bake for 40 minutes.
• Remove from the oven, cover in the sauce and top with the herbs and peanuts.
• Bake for a further 15 minutes.
• Pop the broccolini onto a large fry pan drizzle in oil and roast for 8 minutes. Finish with a squeeze of lemon.
• To serve, pop the chicken onto a platter sit the broccolini on the side with the rice sprinkle over the chillies.