Chicken Satay with Peanut Sauce

Makes: 20-25 skewers

Preparation time: 45 minutes

Cooking time: 15 minutes

Difficulty: Easy

Ingredients

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Chicken Skewers

4 garlic cloves, crushed

3 shallots, diced

1 tsp oil

3 chilli (chopped)

2 tsp nutmeg

1 tsp cumin

2 tsp coriander seeds

1 tbsp shrimp paste

2 tbsp kecap manis

2 tbsp light soy

Pepper to taste

500g chicken thighs, sliced into 2cm strips

Peanut Dipping Sauce

4 Garlic

3 Shallots

5 Chilli (seeded)

400ml coconut milk

¼ cup kecap manis

2 tsp Light Soy

1 tbl Worcestershire

1 cup Peanut butter

½ cup roasted peanuts, crushed

Juice 1 lime

Method

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1. Soak skewers in water. Slice the chicken into desired size. I prefer mine sliced so I can weave it onto the skewer.

2. For the marinade, blitz the oil, garlic, eschalot, chilli, spices, shrimp paste, soy, pepper, kecap manis. Cover the chicken in the marinade and set aside.

3. For the peanut sauce, heat oil and then sauté the garlic, eschalots, chilli until soft. Add in the peanut butter, kecap manis, soy sauce, coconut milk and pinch salt. Simmer for 10 minutes until combined, add fresh peanuts, lime juice, 1 cup of water and continue to cook. I prefer mine thickened so will reduce a bit more, however if you want it runny, you can add more water.

4. To prepare the skewers, thread the chicken onto each skewer. Heat your hibachi or barbeque. I used a hibachi for these. Cook the skewers, continuing to turn and baste until charred and cooked through.

5. To serve, place the satay on a plate and serve with peanut sauce.