- Preheat oven to 190degC. Flatten the thigh filets with a rolling pin or meat mallet, then cut them into quarters. Place in a large bowl
- Reserve 1/3 cup of satay. Stir to coat the chicken with the remaining sauce. Cover and refrigerate for 20 minutes.
- In the meantime, heat oil over medium/low heat in a frying pan. Add the onions to the pan and occasionally stir for about 20 minutes or until they are soft and golden. Stir constantly, and add sugar and vinegar. Cook for another 2 minutes. Remove heat
- Line a baking tray with parchment paper. Place chicken in one layer on the prepared tray. Bake for 10 minutes. Remove from oven, and raise temperature to 220degC
- Spread reserved satay sauce over pizzas. Spread reserved satay sauce over pizzas. Sprinkle half of the cheese on top, and then add onions. Sprinkle the remaining cheese on top of the chicken. Bake for 10 minutes or until the cheese is golden. Switch trays halfway through.
- Serve pizza with raita and coriander leaves. Sprinkle chopped peanuts on top.
CUCUMBER RAITA
- Combine all ingredients for the raita in a large bowl. Add salt. Ingredients: SATAY CHICKEN PIZZASFillets of 600g chicken thighs
- 200g packet Passage to Asia Satay Sauce
- One tablespoon vegetable oil
- 500g brown onions, halved, thinly sliced
- One tablespoon sugar
- One tablespoon white wine vinegar
- Two large plain pizza bases (25cm diameter)
- 2 1/2 cups grated pizza cheese
- 1/2 cup coriander leaves
- 1/4 cup coarsely chopped roasted peanuts
- CUCUMBER RAITA1 cup Greek-style plain yoghurt
- 1/3 cup finely chopped fresh mint leaves
- 1 Lebanese cucumber, peeled, seeded, and finely diced
- salt, to taste
