Ingredients

• 3 tablespoons Mayver’s Dark Roasted Peanut Butter
• 2 tablespoons coconut aminos (or soy sauce)
• 1 teaspoon tamarind paste
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chilli (less if you really don’t like very spicy food)
• 4 x chicken thighs bone in skin on
• Juice of half a lime
• Pinch of sea salt flakes
• Pepper
• Drizzle of sesame oil

Method

1. Place chicken thighs in a bowl with Mayver’s Dark Roasted Peanut Butter, coconut aminos, tamarind paste, ginger, cumin, and chilli.
2. Use hands to mix up together so that chicken is well coated.
3. Wash hands through thoroughly.
4. Cover bowl with glad wrap or foil, and refrigerate to marinate for 3+ hours (can do overnight, or reduce to half an hour if needed)
5. Pre-heat over to 200 degrees celsius fan forced and remove chicken from fridge. Line a baking tray with paper.
6. Squeeze lime juice over chicken, and again use hands to mix together. Place chicken onto lined tray skin side up.
7. Drizzle with sesame oil, sprinkle with salt and freshly cracked pepper.
8. Bake for 30 minutes, or until chicken is golden and juices run clear. Rest for 5 minutes before serving.

Thanks to Vic from @wellnesswithvic for this recipe!