Roasted Chicken Thighs with Thai Soy Peanut Sauce With Roasted Purple Asparagus and Lavender Couscous

Serves 4


4 boneless, skinless chicken thighs
6 large purple asparagus stalks, cut lengthwise
1/3 C Trader Joe’s Soyaki Marinade
3-4 T soy sauce
1 ½ T Sriracha sauce (can add more if desired for more heat!)
2 T honey
A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
2-3 T sea salt
¼ t black cracked pepper
2-3 T light oil
4 T chopped salted peanuts
Handful of chopped fresh cilantro
(SIDE DISH: Wheat couscous with sea salt, 1 t tandoori seasoning and ¼ t crushed lavender and 1 T cilantro added at the end.)


  • In a small bowl combine the Soyaki, soy sauce, Sriracha, honey and peanut butter with a pinch of salt and whisk to combine. Add the chicken and toss with hands to make sure the sauce is all over the chicken. Rub the bottom and sides of a small glass roasting dish with a little oil, about 1-2 T and place the chicken thighs evenly arranged in the dish. Put the asparagus on top of the chicken and pour the remaining sauce over the top. Add a sprinkling of more sea salt, but not too much. The Soyaki is already salty. Bake in a 375 degree F oven for about 30 minutes or until chicken is cooked through. (You can tell by pushing on the flesh and if it gives it’s not done. A cooked thigh will let you push on it but you will feel resistance.)
  • To serve, mound a serving of the lavender couscous on a plate, place a thigh on the top, and then arrange a few stalks of the asparagus on top of that. Ladle sauce over it, sprinkle with peanuts and cilantro.

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