Pizza Thai-style: Peanut Satay

Pizza Thai-style: Peanut Satay


350 grams of chicken breast
1 clove of garlic
2 table-spoons of greek yoghurt
Salt and pepper
1 table spoons of chopped broad leaf parsley

Pizza dough
1/2 pack of dry or yeast (equivalent of 25 grams fresh yeast)
2 1/2 deciliters of lukewarm water
2 tablespoons of olive oil
1 teaspoon of salt
Ca. 6 deciliters of flour

Peanut Satay Sauce
1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of sugar
1 tablespoon of lemon or lime juice (or a little apple cider vinegar)
2 decilitres of coconut milk

Pizza filling
Red peppers
Spring onions
Red onion
Chopped peanuts
Chopped fresh coriander
Grated cheese

Making Chicken Satay Pizza

First off, don’t let all these ingredient lists and mini-recipes fool you. This is a simple recipe, you just have to do it stepwise. First step, make the marinade. Tim and I made it in the morning cutting the chicken breast into thin slices, taking off the “yucky” bits. Garlic in the garlic crusher, chop some parsley, add salt, pepper and yoghurt to a bowl and mix well. Cover with plastic and place in the fridge until you need it. 10 or so hours later, I started on the pizza dough. Follow the instructions on our previous post Italian style Pizza and you’ll be fine. Remember that the amount of flour is always different depending on how much fluid it sucks up, so try to use your gut and add flour little by little. Leave the dough to rest for 45 minutes, do some laundry or something and when there is 15 minutes left start on your sauce.

Before you start on the sauce set your oven to 225 degrees Celsius and fry up your marinated chicken in a little bit of oil. Leave to the side on a plate. You can use the same frying pan, as long as you pour out all the chicken and leftover liquid from the yogurt.  Add oil to the pan and swivel it around before you add the red curry paste. Let cook in for a little bit, until it starts smelling fragrant and add peanut butter, coconut milk and sugar. I didn’t have any lemons in the house this time, so I used a little bit of cider vinegar, also does the trick. Let cook for about 5 minutes until it starts to thicken. Add the chicken, without the liquid into the sauce and stir until all covered.

Take out your pizza dough and roll it out. Add onto a cooking tray covered in a baking sheet. Cover with the peanut satay chicken sauce and start adding your filling, sliced peppers, spring onions, red onion, chopped peanuts (I use the salted kind) and fresh and roughly chopped coriander. Grate some cheese and in the oven it goes for 15 minutes.

Inspired by Peppes Pizza, Thai Chicken #15


Lemon Chicken & New Potatoes


New potato salad
10 small new potatoes
Grated sea salt
Grated Pepper
1 small table-spoon of butter
1 table-spoon of olive oil
1 hand full of thyme

Lemon chicken
1-2 chicken breasts
Grated pepper and sea salt
1 lemon slice (1/2 -1 tablespoon of juice)
4 basil leaves
Butter and oil for the pan

Make Lemon Chicken & New Potato Salad

Wash the potatoes well to get rid of any dirt. Boil the potatoes until they are cooked, check with a knife, if it slides into the potato without resistance it is ready. Drain the ready boiled potatoes and add them to a bowl. Pour over olive oil and add the butter. Use a pair of scissors to cut the thyme and grate sea salt and black pepper over the potatoes,  mix well. Serve with Bean and Radish salad.

The potatoes and the salad fit well with other types of meat as well. The second time I made this dish I made it with pork chops. I used thyme instead of basil and I didn’t use lemon. Rub, salt, pepper and chopped thyme onto the meat and fry it on medium heat in a mix of butter and oil.

Oven Baked Chicken with Party Potatoes and Sauce Bretagne

Oven Baked Chicken with Party Potatoes and Sauce Bretagne

Oven baked chicken and sauce Bretagne

450 grams of chicken filets
2-3 garlic cloves
3/4 of a red pepper
1 deciliter of water
40 grams of butter
1 small onion
1 finely chopped garlic clove
1 deciliter of  cream
1 deciliter of creme fraiche
1 small tablespoon of tomatpuré
1/2 a dice of chicken stock
Salt and pepper
One small handful of finely chopped parsley

Party Potatoes

6 medium sized potatoes
5-6 tomatoes
1 small bunch of spring onion
100 grams of bacon
75 grams of  cheddar
Sour cream
Salt and Pepper

Making Oven Baked Chicken with Party Potatoes

Wash the potatoes and put them in a preheated oven, 200 degrees Celsius for 40 minutes. While the potatoes bake you cut tomatoes and  spring onions, and  fry cut bacon strips crispy. You should now have time to start on the chicken.

When the potatoes are done, slice off 1/3 of the top and scoop out the pulp, making it into a boat-shaped shell. Prepare the pulp like you would mashed potatoes, using  sour cream (3 spoons), milk (3 splashes), and butter (2 spoons) to your taste. Season with salt and pepper. Paprika powder might also give it a nice flavour. Now add a little bit of shredded cheddar to the mix, then gradually the veggies & bacon (*but don’t use it all). Spoon the mashed mixture back into the boats til they are full. Decorate the top  with cheddar, then with veggies and bacon. Pop the potatoes back in the oven for 10-15 minutes so they can heat up again and the cheese becomes melted. When they are done you can have your potato NOMathon!!!

Rinse the chicken breasts and slice of any bits you don’t like. Make holes in the skin with a knife and stuff it with finely cut slices/pieces of garlic cloves, about 6 per chicken breast. Add the chicken breast to an oven proof dish. Now you start on the sauce. Add red pepper and water to a food processor and spin until it is nicely mixed. Add butter to a sauce pan and toss in finely chopped garlic. Add the rest of the ingredients except for parsley, salt and pepper and let boil up. Let boil for five minutes and add parsley, salt and pepper by taste. Pour the sauce over the chicken and kick it in the oven. Takes about 13-15 minutes, it differs from oven to oven. Try to time it so that you put the chicken in at the same time as the oven potatoes.

Inspired by Christina

Peanut Satay Chicken

Peanut Satay Chicken


400 grams of chicken breast
3 cloves of garlic
3 tablespoons of greek yoghurt

Clean and cut the chicken in slices. Add to a bowl with finely chopped /pressed garlic and yoghurt. Let it marinate while you boil up some water for rice and start on the peanut satay sauce.

Peanut Satay Sauce

1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of cane sugar
1 tablespoon of lemon or lime juice
2 decilitres of coconut milk

Heat the oil in a frying pan, stir in the curry paste and let simmer for 2-3 minutes. Add the rest of the ingredients and let come to a boil. Turn down the heat and let simmer for another 5 minutes. Add the now marinated chicken to the sauce and let boil for another 5-10 minutes until cooked through. Serve with rice and salad.

Chicken Wraps with Avocado

Chicken Wraps with Avocado


2 wraps
150 grams of chicken breast
1 pepper
2 tomatoes
1 Avocado
Creme fraiche
Grated cheese

Spices (salt, pepper, paprika …)

I found that wraps are really nice snacks to have when not so hungry, so this is my favourite kind.

Cut the chicken in small pieces and fry with oil or butter and some spices (I used salt, pepper, paprika and thyme). Then just kick the chicken, the slices vegetables, a bit of creme fraiche and some grated cheese into the wraps, roll them up and enjoy. Really nice, easy and straightforward. And also delicious :)