Peanut Butter and Coconut Chicken with Rooster Homestyle Chips

METHOD

1. Remove the stalk from the green chillies then simply pop them into a food processor with the lemongrass paste, coriander and spring onion. Blitz until it turns into a smooth, aromatic paste.

2. Place the chicken thighs into a mixing bowl and mix together with the green paste. Leave to marinate for at least 1 hour.

3. Add half the coconut milk to the marinated chicken, then transfer the mixture into an ovenproof dish.

4. Pop the dish into a hot oven, heated to 180°C, and cook for 20 minutes until the chicken is cooked through and piping hot.

5. Meanwhile, bake the Rooster Homestyle Chips in the same hot oven until golden and crisp. Season with a little salt.

6. When the chicken is almost ready, pour the remaining coconut milk into a saucepan along with the peanut butter and desiccated coconut. Bring to the boil and stir to make sure the peanut butter is well mixed in with the coconut.

7. Add the contents of the ovenproof dish to the saucepan and mix well before serving.

Try our new Rooster Homestyle oven chips with Thai-inspired peanut butter and coconut chicken – it really works!

What you will need