Crispy chicken tacos and satay sauce

Ingredients

• 6 tortilla wraps

Chicken :

• 1.5 red onions
• 1 lime
• 1 cup coconut milk
• 2 Tbsp soy sauce
• 1 Tbsp peanut butter
• 6 chicken tights, unboned
• 1/2 Tbsp fresh ginger
• 1/2 cup water
• 1 stock cube
• Salt (to taste)
• Pepper (to taste)
• 4 Tbsp olive oil

Decoration:

• peanuts
• fresh cilantro

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Preparation

• Prepare the chicken satay:
  Peel the red onions and cut them into julienne (thin strips). Set aside. Squeeze the juice of 1 lime. Peel and finely chop the fresh ginger. Set aside. Trim excess fat from chicken thighs. Season as desired.
• In a deep saucepan, add: the onion, lime juice, coconut milk, soy sauce, peanut butter and ginger. Mix.
  Heat the half glass of water and dissolve the concentrated chicken stock cube in it and add it to the pan. Add the chicken that you will have cut.
• Cook over medium heat for 25 to 30 minutes. Remove from heat.
  
  *If you prefer a thicker sauce, remove the chicken from the pan and allow the sauce to reduce to the desired consistency. Cook over medium heat without the pan lid. Stir occasionally.
• Take the chicken thighs and remove the flesh. Crumble it and mix it back into the sauce.
  
• For the crispy tacos:
  Place each of the tortillas, folded in half and hanging, ends down, on the oven rack. Put another plate in the lower part of the oven; so that, if one of the pancakes falls over during cooking, it would fall on the plate.
• Bake for 10 - 15 minutes at 190°C (time may vary depending on each oven). The tortillas should be crispy and lightly browned.
  
  Remove each tortilla from the grill, being careful not to burn yourself. Do it gently so they don't break.
• Assemble the tacos:
  Fill each crispy taco with the shredded chicken and sauce. Decorate with a few fresh coriander leaves and some crushed peanuts. And it's ready!