Satay Chicken:
A Dish of Thai
Ingredient :
600g Chicken thighs – deboned (sometimes you can buy these as “thigh fillets”)
1 clove Garlic, crushed
1 chilli, chopped
3tbsp Soy sauce
2tbsp Coconut oil (or sesame oil if you’re out)
1tsp Honey
Wooden skewers, soaked in water for an hour+
Satay Sauce:
2tbsp Coconut oil
Half small Onion, chopped
1 chopped Chilli
1 clove of Garlic, crushed
150g (half pot) Peanut butter paste
1tsp Honey
200ml (half can) Coconut milk
Method :
You’ll want to start by marinading your chicken. A day ahead is best, but give it at least 3-4hrs. Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
Chop your chicken into chunks and add to the pot.
When all your chicken has been sliced ‘n’ diced into bitesize bits, toss it around in the sauce.
Cover with clingfilm, and pop into the fridge until you’re ready for it.
The sauce can also be made ahead, so while you’re on a roll why not get started?!
Heat the coconut oil in a pan over a medium heat. Toss in your onion, chilli and garlic.
Fry until soft.
Turn the heat down a little.
Add your peanut butter & honey. Stir quickly and don’t let the bottom burn, there’s nothing worse than a burnt bottom.
Once it all starts to come together, quickly & carefully transfer to your blender/processor. Seriously, be careful. This stuff is hot!
Add the coconut milk and blend.
If it’s too thick, you can loosen the mixture with a little more coconut milk.
Pour into a dish/pot/jar, and pop to one side.
When your chicken is ready to roll, thread it onto your skewers.
Place onto a rack over a baking tray.
Turn the grill (broiler) on to a medium-high setting.
Grill the chicken for about 10 mins, until nice and browned. Take it out.
Turn them over, and cook for another 10.
Pile onto a serving plate.
Serve with buckets of your sauce (if it’s gotten cold, warm it gently on the hob.)
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