Chicken satay

Name: Chicken satay
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 700 g chicken thighs, boneless and skinless, cut into 2.5 cm strips; 2 lemongrass stalks, tough outer layers removed, chopped, for the marinade; 3 shallots, for the marinade; 2 clove garlic, for the marinade; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 2 tbsp light brown sugar, for the marinade; 1 tsp salt, for the marinade; 3 tbsp vegetable oil, 2 tbsp for the marinade, 1 tbsp for basting; 4 dried red chilies, soaked in hot water for 15 minutes; 2 shallots, for the sauce; 2 clove garlic, for the sauce; 1 lemongrass stalk, chopped, for the sauce; 1 tbsp vegetable oil, for the sauce; 150 g roasted peanuts, unsalted; 1 can coconut milk, 400 ml; 200 ml water; 2 tbsp tamarind pulp, soaked in a little hot water and strained; 3 tbsp light brown sugar, for the sauce; 0.5 tsp salt, for the sauce; 0.5 cucumber, cut into chunks, to serve; 1 small red onion, cut into wedges, to serve

3 h
Prep 30 min
Cook 30 min
Serves 4
easy

Start cooking

Turmeric and lemongrass marinated chicken skewers grilled until charred at the edges, served with a rich coconut and roasted peanut sauce.

Ingredients

Servings

700 gchicken thighs, boneless and skinless, cut into 2.5 cm strips
2lemongrass stalks, tough outer layers removed, chopped, for the marinade
3shallots, for the marinade
2 clovesgarlic, for the marinade
1 tspground turmeric
2 tspground coriander
1 tspground cumin
2 tbsplight brown sugar, for the marinade
1 tspsalt, for the marinade
3 tbspvegetable oil, 2 tbsp for the marinade, 1 tbsp for basting
4dried red chilies, soaked in hot water for 15 minutes
2shallots, for the sauce
2 clovesgarlic, for the sauce
1lemongrass stalk, chopped, for the sauce
1 tbspvegetable oil, for the sauce
150 groasted peanuts, unsalted
1 cancoconut milk, 400 ml
200 mlwater
2 tbsptamarind pulp, soaked in a little hot water and strained
3 tbsplight brown sugar, for the sauce
½ tspsalt, for the sauce
½cucumber, cut into chunks, to serve
1small red onion, cut into wedges, to serve

Per serving, estimated

890kcal48 gprotein45 gcarbs61 gfat

Method

1
Blend the lemongrass, shallots and garlic for the marinade to a paste, then stir in the turmeric, coriander, cumin, sugar, salt and 2 tbsp oil.
2
Toss the chicken in the marinade, then cover and refrigerate for at least 2 hours.
3
Soak the skewers in water while the chicken marinates so they do not burn.
4
For the sauce, pulse the peanuts to coarse crumbs in the blender, then tip them out.
5
Blend the drained chilies with the sauce shallots, garlic and lemongrass to a smooth paste.
6
Fry the paste in 1 tbsp oil in the saucepan over medium heat until fragrant and the oil separates.
7
Add the coconut milk, water, peanuts, tamarind, sugar and salt and simmer, stirring often, until thick enough to coat a spoon.
8
Thread the chicken onto the skewers, bunching it along the top two thirds of each one.
9
Heat the griddle pan or grill to high, or light the barbecue.
10
Grill the skewers, turning and brushing with the remaining oil, until charred at the edges and cooked through.
11
Serve hot with the peanut sauce, cucumber and red onion.

Notes

Thigh meat stays juicy over high heat. Breast works but dries out quickly, so take it off as soon as it is cooked.
The sauce thickens as it cools. Loosen it with a splash of water before serving.

Equipment

24 bamboo skewers, Small blender or pestle and mortar, Saucepan, Griddle pan, grill or barbecue, Mixing bowl

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