Chicken satay skewers with coconut rice.
Satay sauce hits the spot every time so why haven’t I tried to make it myself? Well now I have and it’s yet another one of those that once you’ve made it yourself, you can never go back to store bought (like hummus and guacamole). It’s simply delicious and I’ve made it several times again!
Ingredients for the satay sauce:
- 1/2 tin of a 440g can coconut cream
- 3 tablespoons peanut butter (crunchy)
- 2 tablespoon soy sauce
- 1 tablespoon palm sugar (normal sugar will work too)
- 1 teaspoon dried chilli flakes
- 1 teaspoon salt
- 1 small red chilli (finely chopped)
- 1 small onion (finely chopped)
- 1 clove garlic (crushed)
- 1 tablespoon oil (peanut ideally, I guess, but I only had sesame)
- Extra sugar or salt to taste
- Heat the oil in a pan and fry the garlic, onion and chilli over a moderate heat until onion is soft.
- Add the sugar and stir until slightly caramelised.
- Add the soy sauce and peanut butter and stir through.
- Add a little coconut cream at a time until you achieve your desired consistency.
Tastes best served immediately but can be refrigerated or you can freeze it (an ice-cube tray would do the trick) and re-heats very well.
Ingredients for the skewers:
- 8 chicken thighs (I prefer the taste to chicken breast, and is more tender)
- 2 teaspoon cumin
- 2 teaspoon oregano
- 2 teaspoon turmeric
- 2 teaspoon sweet paprika
- 2 teaspoon ground coriander
- 1 teaspoon salt
- 2 cube of palm sugar
- 8 Skewers
- If you have wooden skewers, put them in water for 10 mins.
- For each chicken thigh, fold out lengthways and cut in half to make two approx squares, then cut each half into 2 or 3 bits (depending on size of the thigh)
- Mix the spices into a bowl, ensuring the palm sugar is properly pulverised
- Thread the chicken on to the skewers (approx 1 thigh per skewer)
- Drizzle some veg oil over the chicken to avoid sticking and cook on low-medium heat on a BBQ or grill until done (you may want to use foil as the sugar can be a pain to clean)
- Spoon out some of the satay sauce over the chicken
Ingredients for the coconut rice:
- Aromatic jasmine rice
- 1 tin of coconut cream or milk
- 1-2cm cube of root ginger
- Chopped fresh coriander to garnish
- Add coconut milk/cream and water and bring to light boil
- Keep adding coconut milk/cream until rice is done (if you run out of it, add water).
- Remove the ginger
- Serve immediately with coriander as garnish