Grilled Chilli Garlic Chicken Tartlets with Peanut Sauce
Ingredients
- 50 Ready Bake 50mm Square Savoury Shortcrust Shells (PBSQ50)
- 4kg skinless chicken thigh meat
- 1 tbsp red chilli
- 3 cloves of fresh garlic
- 100mls olive oil
Sauce
- 100g sweet chilli sauce
- 200g crunchy peanut butter
- 300g coconut cream
Method
- Pre-heat fan forced oven to 160°C.
- Place the Savoury Shells on a baking tray to thaw to room temperature – approximately 30 minutes.
- Place thawed Savoury Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes, then set aside to cool.
- Finely chop red chilli and garlic. Mix the chopped chilli, garlic, and olive oil in a bowl.
- Mix the chicken through the chilli, garlic, and oil and set aside in the refrigerator or cold room for 1 hour.
- Pre-heat a char grill till very hot (you can use a flat grill or frying pan). Turn down the heat and place the marinated chicken thigh onto the grill and char each side of the chicken thigh until fully cooked. Rest the cooked chicken meat for 10 minutes, then dice the meat into bite size cubes.
Sauce
- Place a small cooking pot on some weighing scales and measure out the amounts of sweet chilli sauce, peanut butter, and coconut cream.
- Place the cooking pot on the stove top, on medium heat, and heat the sauce until it reaches boiling point, stirring continuously. Add the diced char-grilled chicken meat and continue to stir until the chicken is well coated in the sauce. Remove from heat and allow the mix to cool slightly.
- Spoon the chilli garlic chicken with peanut sauce mix into pre-baked Savoury Shells.
- Garnish with shaved coconut and fresh coriander and serve.
*Please note the above oven temperatures and baking times are a guide only.
