Tuesday, 4 April 2017

Chicken Satay Skewers


If like me, you've had a busy weekend, these chicken satay skewers are perfect. You can prepare them the day before so that when you come home all you need to do is a little cooking. Letting these marinade only helps the flavour. It's not essential. There's nothing wrong with just making them and eating them on the same day.

After spending a whole day hiking trails, constantly avoiding humongous spiders webs and riding from city to city, you can be quite weary. Luckily, having a delicious dinner almost ready at home is a welcomed sight. I was sat tucking into these skewers with some steamed rice just 15 minutes after getting home.

Recipe                                                                                                                 (Makes 6-7 skewers)

Ingredients:

125g smooth peanut butter
100g coconut milk
15g soy sauce
1/2 small red chilli
2cm piece fresh ginger
1 small stick lemongrass
1/4 small bunch fresh coriander
3 chicken breasts

Method:
  • Finely chop the chilli and the ginger. Bruise and chop the lemongrass and pick the coriander leaves from the stalk.
  • Gently saute the chilli, the ginger and coriander stalks in a saucepan. (Reserve the leaves for later.) Add the lemongrass.
  • After 1 minute, add the coconut milk. Simmer the coconut and continue to cook on a very low heat for 5-10 minutes. (You're looking to infuse the coconut milk, not reduce it.)
  • Remove from the heat and leave to cool. 
  • Once cool, pass through a fine strainer. Add the infusion to the peanut butter and the soy sauce. Mix thoroughly and add the chopped coriander leaves.
  • Cut the chicken breasts into 2-3cm cubes. 
  • Pour 1/2 of the satay sauce once the diced chicken and coat fully.
  • Pierce the coated chicken onto skewers. Place skewers on a tray/ container and cover. Leave in a fridge to marinade. They can be prepared the day before for better flavour. 
  • Either cook skewers in a non-stick pan with a little oil or under the grill. 
  • Once cooked, serve with steamed rice and helpings of the remaining sauce, spread over or as a dip.

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