Baked Chicken Thighs with Satay Sauce and Tomato Salad

Ingredients

• 4 pieces strips. 
• 4 pieces strips. 
• 3 servings salt and pepper to taste
• 1 tbsp ground pepper 
• 0.3 cup soy sauce light
• 1 tbsp apple cider vinegar 
• 2 tbsp peanut butter 
• 1 tbsp sesame oil 
• 3 servings satay sauce 
• 0.3 cup walnuts shelled
• 1 tsp ginger minced
• 1 tbsp garlic minced
• 0.8 cup water 
• 2 tbsp creamy peanut butter 
• 4 tbsp honey 
• 3 servings tomatoes 
• 2 medium tomatoes diced
• 0.5 tbsp celery leaves chopped
• 1.5 tbsp mirin 
• 1 tbsp olive oil 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
2. Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
3. Grind the walnuts and the ginger until finely ground but not powdery.
4. Heat the sesame oil in a medium sized pan on high.
5. Add the garlic and allow it to toast.
6. Add the ground walnuts and toast it for a few seconds.
7. Add the soy sauce and the water.
8. Lower the heat and stir.
9. Add the peanut butter, honey and vinegar and stir until slightly reduced.
10. Adjust the taste to your preference, adding more of a component if desired.
11. When done, remove from heat and place the sauce in a serving bowl.
12. Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
13. When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.