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Recipe for family meals :

Thai Chicken Thighs with Peanut Pesto

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


8 boneless, skinless chicken thighs
1/4 cup peanut butter
3 cloves garlic
1 piece (1/2-inch) ginger root, chopped
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
1/4 teaspoon cayenne pepper
1/4 cup chopped peanuts
2 green onions, thinly sliced

  • In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until finely ground.
  • Place chicken thighs in baking pan and pour peanut pesto over.
  • Bake in 375ºF oven for about 35 minutes or until fork can be inserted in chicken with ease.
  • Remove to serving platter and sprinkle with peanuts and green onions.

Serves 4

Martin James