¼ cup sweet chilli sauce ¼ cup soy sauce ¼ cup crunchy peanut butter 4 free range chicken thighs - skin & excess fat removed & cut in half Fresh coriander
Preheat oven to 180 C. Combine sweet chilli & soy sauce with peanut butter in a small saucepan and heat over medium heat until blended. Mix chicken with sauce and allow to marinate for as long possible. Place chicken pieces in a sprayed oven proof dish 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.