spicy chicken satay skewers
- 800g chicken thighs, sliced 3cm thick
- peanut oil, for brushing
- 6 baby cucumbers (cukes), chopped
- 6 radishes, thinly sliced
- 1 cup mint leaves
- 1 tablespoon lime juice
- sea salt and cracked black pepper
- ¼ cup (60ml) peanut oil
- 2 long red chillies, chopped
- 2 cloves garlic, chopped
- 2 cups (280g) roasted unsalted peanuts
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ cup (60ml) kecap manis (sweet soy sauce)
- 2 tablespoons fish sauce
- ½ cup (125ml) coconut milk
- ½ cup (125ml) boiling water
- To make the satay sauce, place the oil, chilli, garlic, peanuts, cumin, turmeric, kecap manis, fish sauce, coconut milk and water in a food processor and process until well combined. Set aside half the mixture.
- Place the remaining satay mixture in a large bowl, add the chicken and toss to combine. Refrigerate for 1 hour to marinate.
- Preheat a char-grill pan or barbecue over medium heat. Thread the chicken onto skewers, brush with oil and cook, in batches, turning occasionally, for 6–8 minutes or until cooked through.
- Place the reserved satay mixture in a medium saucepan over medium heat and bring to the boil. Cook for 2 minutes or until hot and reduced slightly. Place the cucumber, radish, mint and lime juice in a large bowl and toss to combine. Serve the skewers with the cucumber salad and remaining satay sauce. Serves 4
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