Satay chicken and sambal platter

Course Main Course
Cuisine ottolenghi

Ingredients
  

For the chicken

  • 4 chicken legs
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 3 limes – 1½ juiced to get 1½ tbsp, the rest cut into wedges, to serve
  • 2 gem lettuces leaves separated
  • ½ large cucumber cut into 4cm-long batons
  • Salt

For the satay sauce

  • 90 g crunchy peanut butter
  • 2½ tbsp soy sauce
  • 2½ tbsp maple syrup
  • 2 small red chillies finely chopped (pith and seeds removed if you prefer less heat)
  • 1 small garlic clove peeled and crushed
  • 4 makrut lime leaves stalks discarded and leaves finely chopped, or zest of 1 lime, or 4 bay leaves
  • 1½ tsp lime juice

For the sambal

  • 1 banana shallot peeled and finely chopped
  • 1 red chilli finely chopped (pith and seeds removed if you prefer less heat)
  • 1 lemongrass stick papery outer layer discarded, very finely chopped
  • ½ tsp caster sugar
  • 1 tbsp fresh lime juice

Instructions
 

  • Put the chicken legs in a large bowl with the soy sauce, maple syrup, two tablespoons of oil, the lime juice and a half-teaspoon of salt, then set aside to marinate for an hour, or in the fridge overnight.
  • Heat the oven to 210C (190C fan)/WEB 425F/gas 7. Tip out the contents of the chicken bowl on to a large oven tray lined with greaseproof paper, arrange the chicken skin side up and pat the skin dry. Pour over the remaining tablespoon of oil, then roast for 40-45 minutes, until the juices run clear and the skin is crisp.
  • Meanwhile, in a bowl, whisk all the satay sauce ingredients with a tablespoon and half of water, until smooth, and in a second bowl mix all the sambal ingredients with half a teaspoon of salt.
  • Transfer the chicken and all the liquid from the tray to a large platter. Arrange the lettuce, cucumber, sambal, lime wedges and the bowl of satay sauce alongside, and serve.
original recipe

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