Chicken Thighs in Hoisin Peanut Paste with Asian Chop Salad
  • Prep time: 30 minutes
  • Calories: 760
This recipe is inspired by Matt Preston and his philosophy of using simple cooking techniques to make your dinner better. Here you will marinate the chicken thighs in a combination of peanut meal, hoisin and salt. This marinated chicken is complemented with a salad made from carrot, red cabbage snow peas and spring onion. Enjoy. #youplateit
  • 100 Grams of Roasted Peanuts
  • 0.5 Cups of Hoisin
  • 3 Chicken Thighs (skinless)
  • 0.25 Red Cabbage
  • 1 Carrot
  • 150 Grams of Snow Peas
  • 2 Spring Onion
  • 1 Small Bunch of Mint
  • 1 Lime

Prepare Peanuts:

Preheat oven to 200°C. Wash the fresh produce. Lightly oil a lined baking tray. Using a food processor, stand mixer or stick blender, blitz ¾ of the peanuts until they become a fine meal.

Marinate Chicken:

Tip peanut meal into a large mixing bowl. Add the hoisin, 2 Tablespoons warm water and salt. Pat dry the chicken with paper towel then add, and coat with the paste.

Bake Chicken:

Add the marinated chicken to the lined baking tray. Bake for about 20 minutes, until the chicken is cooked through and the paste is dark and bubbling. You can always give them a quick blast under the grill at the end to create those dark bits.

Prepare Asian Salad:

Remove the core of the red cabbage, finely slice into bite size pieces (or thinner if preferred). Halve the carrot lengthways then finely slice into half circles. Chop the ends off the snow peas and finely slice. Chop the bottoms off the spring onions and finely dice on an angle. Roughly chop remaining peanuts.

You Plate It:

On a large, beautiful platter, scatter over the red cabbage, carrot, snow peas and spring onion. Tear the leaves off the mint, discarding stems and mint. Cut the chicken into 1 cm slices, add to salad then top with chopped peanuts and torn mint leaves. Squeeze over lime juice to taste. Enjoy!