Serves 4-5 people.

Ingredients:

• 600g - 1kg chicken thighs
• 2 tbsp oil for sautéing

Marinade:

• 1 onion cut into chunks
• 2 tbsp chopped parsley
• 1 clove crushed garlic
• 1/4 tsp dried oregano
• 1 lemon cut into chunks
• 2 tbsp oil
  

Sauce:

• 1 can coconut milk
• 2 tbsp creamy peanut butter
• 1.5 tbsp honey
• 4 tbsp soy sauce
• 1 bunch fresh cilantro, chopped
• 2 clove garlic, crushed
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/3 tsp curry powder
• 1/8 tsp chilli powder
• 1/4 tsp paprika
  

Prepare marinade by combining onion, parsley, garlic, oregano, lemon and oil add to chicken and marinade for a minimum of 6 hours, ideally leave to marinade overnight .

For sauce combine coconut milk, peanut butter, honey, soy sauce, cilantro, garlic, and seasonings in a small saucepan over medium-high heat. Bring to boil. Lower heat and simmer for 5-8 mins.

Add oil to saute pan over medium heat. Pan fry chicken in batches, 3-4 mins per side. Put all chicken in pan, add sauce, lower heat and cook together for 5-10 mins.