• About Camine
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • Home
  • Recipes
    • All Recipes
    • Main Course
    • Sides
    • Appetizers
    • Breakfast / Brunch
    • Desserts
    • Soups
    • Salads
    • Misc
  • My Food Stories
  • My Cookbook
  • Classes
  • About
  • Contact
  • About Camine
  • Contact
  • Newsletter
  • Main Course
  • Chicken
  • Roasted Chicken Thighs with Thai Soy Peanut Sauce With Roasted Purple Asparagus and Lavender Couscous
Print Friendly, PDF & Email

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

Serves 4


Ingredients:

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.)


Method:

  • 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.

© Recipe and Photos Copyright Camine Pappas, 2025. All rights reserved.
Previous Post
Oregano and Bread Crumb Crusted Chicken
Next Post
Baked Halibut with Bing Cherry Shallot Sauce

Latest Posts
  • Olive Oil, The Backbone of Flavors for This Traditional Chicken, Bean, and Vegetable Soup
    November 06, 2023
  • You Would Never Guess This Familiar Flavor is Gochujang
    April 29, 2023
  • Celebrating Life during A Night Of Bling Cuisine!
    January 31, 2023
Latest Video
Get to Know Camine

Never Miss A Recipe!

Let me share with you the best of what's on my plate and my table. Sign up, now!

Previous Post
Oregano and Bread Crumb Crusted Chicken
Next Post
Baked Halibut with Bing Cherry Shallot Sauce

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking

Pork loin with an amazing gravy simmered with basi Pork loin with an amazing gravy simmered with basil and spring onion and garnished with the fresh parts of same! #caminecooks #blingcuisine #ifeellikecooking #summerfood #justaddherbs
When you find good scallops, they beg you to make When you find good scallops, they beg you to make them like this: #caminecooks #blingcuisine #ifeellikecooking #plated
Just use what you have. Just love the ingredients Just use what you have. Just love the ingredients into a dish you’re proud of. Just don’t sweat it. — (rosemary wine vinaigrette for the mmmmmmm!)
HAPPY 4th, everyone!🇺🇸🎆😎🎉 #caminecooks #blingcuisine #homechef #foodography #ifeellikecooking #supersalads
Adventure in my kitchen! Make a tapenade with red Adventure in my kitchen! Make a tapenade with red pepper and green olives and lemon. Sauté trout that’s been marinated in brown sugar, grainy mustard, cider vinegar and soy. COULDN’T STOP snarfing! #caminecooks #blingcuisine #ifeellikecooking #pescatarian #homechef #goodeats
So French! So made in Charlotte. 😂 puréed fres So French! So made in Charlotte. 😂 puréed fresh apricot with mustard seed and other yumminess. Served over puréed cauliflower  #caminecooks #blingcuisine #ifeellikecooking #frenchchicken #makeittonight
Ahhhhhh. Every bite was exciting! #caminecooks #bl Ahhhhhh. Every bite was exciting! #caminecooks #blingcuisine #ifeellikecooking #plating #steakdinner dinner
FIND CAMINE ON
  • Recipes
  • Main Course
  • Sides
  • Appetizers
  • Breakfast/Brunch
  • Desserts
  • Soups
  • Salads
  • Misc
  • My Food Stories
  • About Camine
  • Classes
  • Youtube

© Camine Pappas 2025

Privacy Policy

© Photo and Recipes 2025

DA MADE BY DIGITAL ALCHEMY