Wednesday, 6 June 2018

Satay Chicken

Satay Chicken
800g boneless, skinless chicken thighs, trimmed
1 onion, roughly chopped
2 stems lemongrass (white part only), thinly sliced...
4 garlic cloves
2 red chillies, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon turmeric
1 tablespoon soy sauce
60 ml oil

Peanut sauce
125 g crunchy peanut butter
250 ml coconut milk
125 ml water
1 tablespoon soft brown sugar
1–2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
2 teaspoons lemon juice

Soak 20 short wooden skewers for 30 minutes to prevent scorching. Cut the chicken into 20 strips and thread one onto each skewer.

Process the onion, lemongrass, garlic, chilli, coriander, turmeric, cumin, 1/4 teaspoon salt and soy sauce in a food processor in short bursts until smooth, adding a little oil to assist the processing. Place the chicken in the marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
Stir all the peanut sauce ingredients in a saucepan over low heat until the mixture boils. Remove from the heat. The sauce will thicken on standing.
Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece so that it stays in place during grilling.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satay for 3-4 minutes on each side, until nicely seared and cooked through. Serve the satay with peanut sauce on the side.

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