Prep time: 15 mins Cook time: 20 mins Other: 30 mins to overnight
Makes: 8 skewers
This is a simple recipe for marinated chicken skewers in flavoursome creamy peanut sauce. I serve it with jasmine rice and speedy stir-fried broccoli.
Marinade:
3 chicken breasts (or about 600 g boneless chicken thighs), cut into cubes
1 medium onion, chopped
5 garlic cloves
1 tsp coriander seeds, toasted and ground
3/4 tsp cumin seeds, toasted and ground
1/2 fennel seeds, toasted and ground
1 tsp turmeric
1 tsp chilli powder
1.5 tsp salt
1/2 tsp black pepper
3 Tbsp (45 g) dark brown sugar
1/2 lime, juice only
Satay sauce:
120 g peanut butter (sugar-free, opt for 99-100% peanut)
100 ml coconut milk
30 g dark brown sugar
2 Tbsp tamarind paste
1/2 tsp chilli powder
50 ml water
1/2 tsp salt
1/2 lime, juice only
fresh coriander, chopped and lime wedges - to serve
Garlic stir-fried broccoli:
300 g Chinese broccoli, tender stem broccoli or broccoli florets, cut thinly
2 Tbsp Shaoxing rice wine
2 Tbsp light soy sauce
1 Tbsp sesame oil
2 garlic cloves, finely chopped with -
1 red chilli
2 handfuls sugar snap peas, cut in half
1. Start by preparing the marinade: blitz in a food processor to make a smooth paste. Save 3 Tbsp of the spice blend to the side (for the peanut sauce), mix the rest well with the chicken pieces to cover it. Cover and put in the fridge for a minimum of half an hour, preferably overnight.
2. Set the oven on 200*C. Thread the chicken pieces into skewers evenly. Put them in the oven to bake for about 20 mins (or you can grill the skewers on heavy non-stick griddle pan).
3. Prepare the satay sauce: put all the ingredients (apart from the lime juice) along with the saved 3 Tbsp marinade to in a medium saucepan. Heat up and slowly bring to the boil. Stir so it doesn't stick to the bottom. Allow it to reduce slightly (cooking for about 5 mins). Mix in lime juice and take off the heat.
4. To prepare the broccoli: blanch the broccoli for 1 min. Mix rice wine and soy sauce together. Heat up the wok, add the sesame oil and minced garlic and chillies (30 secs), then add broccoli and snap peas and stir fry for 1 min. Pour in the sauce over and give it another minute.
5. Assemble your dish: I like serving it with jasmine rice, chicken skewers drizzled with the sauce (and more on the side to dip the chicken), sprinkle with coriander leaves. Put vegetables on the side and a wedge of lime. For those into heat - add red thinly sliced chilli to add more heat.
6. Serve!