Baked Chicken Thighs with Satay Sauce and Tomato Salad

1. In a bowl, mix together all marinade ingredients. | 2. Coat the chicken thighs evenly with the marinade, ensuring they are well covered. | 3. Allow the chicken to marinate for at least 15 minutes, or for best results, refrigerate overnight.

1. Preheat your oven to 180°C (350°F). | 2. Arrange the marinated chicken thighs on a baking rack placed over a baking pan. | 3. Cover the pan with foil and bake for 45 minutes to 1 hour, or until the juices run clear and the chicken is fully cooked.

1. Grind the walnuts and ginger together until finely ground, but not powdery. | 2. Heat sesame oil in a medium-sized pan over high heat. | 3. Add the garlic and sauté briefly until fragrant, being careful not to burn. | 4. Add the ground walnuts and toast them for a few seconds, stirring frequently. | 5. Stir in the soy sauce and water, then lower the heat. | 6. Add the peanut butter, honey, and vinegar, and stir until the sauce begins to thicken slightly. | 7. Taste the sauce and adjust the flavor, adding more soy sauce, honey, or peanut butter as desired. | 8. Remove from heat and transfer to a serving bowl.

1. In a small bowl, combine all the salad ingredients and toss well. | 2. Let the salad sit for a few minutes to allow the flavors to meld.

1. Once the chicken is done baking, check for doneness by ensuring the juices run clear. | 2. Place 2-3 chicken thighs on a plate and generously drizzle with the satay sauce. | 3. Serve with the fresh tomato salad on the side.

Dig in and enjoy the savory combination of baked chicken, rich satay sauce, and refreshing tomato salad!