cashew satay chicken skewers
with chilli ginger broccolini
- 700g (about 12) broccolini (sprouting broccoli), trimmed
- ¼ cup (60ml) extra virgin olive oil
- 3 teaspoons finely grated ginger
- 1 long red chilli, finely chopped
- 750g chicken breast fillets, trimmed and cut into 2cm (¾ inch) pieces
- green onion (scallion), coriander leaves (cilantro) and kecap manis (sweet soy sauce), to serve
cashew satay
- 1 cup (150g) finely chopped roasted salted cashews
- 1 cup (250ml) coconut cream
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon finely grated ginger
- 1 teaspoon ground cumin
- Preheat oven to 220°C (425°F).
- Place the broccolini in 4 piles on a baking tray lined with non-stick baking paper. Combine the oil, ginger and chilli and spoon over the broccolini.
- To make the cashew satay, combine the cashews, coconut cream, lime juice, fish sauce, ginger and cumin in a bowl. Add the chicken and toss to coat. Thread chicken onto metal skewers.
- Place the chicken on top of the broccolini and pour any remaining cashew satay over the top.
- Bake for 15–20 minutes or until the broccolini is tender and the chicken is cooked through.
- Serve with green onions, coriander and a drizzle of kecap manis. Serves 4
COOK’S NOTE
+ You can also use peanuts instead of cashews if you have them on hand.
Photography: Chris Court
© DONNA HAY GROUP
