Chicken Satay with Peanut Sauce
RECIPE
Ingredients
800g chicken breast fillet, cut into 4cm cubes
1 tablespoon olive oil
sea salt
freshly ground black pepper
6 green onions, roughly chopped
200g roasted unsalted peanuts
1 clove garlic, finely chopped
½ teaspoon fresh ginger, grated
2 birds eye chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
400ml coconut milk
100ml water
squeeze of fresh lemon juice
2 teaspoons palm sugar or brown sugar
1 teaspoon fish sauce
Method
Thread chicken onto 12 bamboo skewers (approximately 2 cubes per stick), lightly brush with olive oil and season with salt and pepper.
To make the sauce, process the onion and peanuts until a rough paste; heat the oil in a medium saucepan and add the peanut mixture. Add the garlic, ginger, chilli and spices, allow to cook for 3–4 minutes. Pour in the coconut milk, a little water if required and a squeeze of lemon. Cook a further 2 minutes and keep warm.
Select Fan Grill on your oven and set temperature to 190°C.
Place the chicken skewers onto a baking tray and place into the oven on shelf 4. Allow to grill for 8 minutes or until the chicken is almost cooked through. Spoon half the satay sauce over the skewers and return to the oven for 5 minutes or until the sauce just starts to caramelise.
Carefully remove from oven and serve with wedges of fresh cucumber and the remaining satay sauce.
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