1⁄4 cup sweet chilli sauce
1⁄4 cup soy sauce
1⁄4 cup crunchy peanut butter
4 free-range chicken thighs, skin and excess fat removed, halved
Preheat oven to 180°C.
Combine sweet chilli sauce and soy sauce with peanut butter in a small saucepan and cook over medium heat until mixture is combined. Cool slightly.
Add chicken to sauce and gently turn to coat. Place chicken in an ovenproof dish sprayed with oil and bake for 30–40 minutes until cooked through.
Scatter with coriander to serve.
• For those with nut allergies, you can replace peanut butter with a store-bought or homemade sunflower seed spread.
On behalf of Julie White, Giaan Rooney and Barbara Macciolli, we hope you enjoy the book and wishing you happy and healthy cooking!
Weigh It Up Winter Warmers Recipe Book Available in Newsagents or online at www.weighitup.com.au