CHICKEN SATAY

 

 

Marinade

lemongrass 3 stalks, chopped
garlic 3 cloves, peeled
ginger 2cm piece, peeled and chopped
turmeric powder 2 teaspoons
brown sugar 1 ½ tablespoons
salt 1 teaspoon
peanut oil 1 ½ tablespoons

Satay

chicken thighs 500g, cut into bite-sized pieces
bamboo skewers 30, soaked in water

Peanut sauce

lemongrass 2 stalks, chopped
ginger 3cm piece, peeled and chopped
cumin ½ teaspoon ground
ground coriander ½ teaspoon
chilli paste 1-2 tablespoons
oil 2 tablespoons (e.g. peanut, canola or soy)
roasted peanuts 150g, coarsely ground
water ½ cup
tamarind juice* or lemon juice 3-4 tablespoons
brown sugar 2-3 tablespoons
soy sauce to taste (GF if required)

To serve
telegraph cucumber 1, cut into 3cm chunks
red onion 1, cut into small 1-2cm chunks

 

Place all marinade ingre

dients in a food processor and blend until a smooth paste. Chicken pieces (in separate bowls) and leave to marinate in the fridge for at least 1 hour or up to overnight.
Thread marinated chicken onto bamboo skewers and set aside until ready to cook.
To make the peanut sauce, combine lemongrass, ginger, cumin, coriander and chili paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add ground peanuts, water, tamarind juice, and sugar. Season with salt and simmer until thick, about 5 minutes.
Cook chicken satay on a preheated barbeque or grill plate until cooked through, about 3 minutes each side.
Serve satay with peanut sauce, cucumber and red onion.

*To make tamarind juice, mix tamarind paste with boiling water according to packet instructions. Tamarind paste is sold in the International section of supermarkets, but if you can’t get hold of it, don’t worry – just use lemon juice. It has the same tart flavour!

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