Fri, 14 August 2020
BBQ Chicken Satay
Chef: Tara Walker, author of 'Good Food No Stress'
Ingredients:
1 clove Garlic, chopped
1 thumb sized piece of Ginger, grated
1 tsp ground Cumin
1 tsp ground Coriander
1 tsp Tumeric
1 tsp Honey
1 tbslp Soy sauce
1 tblsp Peanut Butter
Zest of Lemon or Lime
½ a tin of Coconut Milk (freeze the rest)
Optional garnish: A handful of rice noodles, spring onion and cucumber.
Serve with Steamed Basmati Rice.
Method:
1. Place all the ingredients, except the chicken, into a bowl and combine well. This might take a minute as the coconut milk and honey will be sticky.
2. Place the chicken onto a chopping board and tenderise by bashing with a meat mallet or rolling pin. Then slice into bite sized pieces.
3. Pour half the marinade over the chicken and leave for at least an hour but the longer, the better.
4. When you are ready to cook, thread the chicken onto skewers and cook on a hot BBQ or griddle pan, turning every couple of minutes until cooked through. You can check this by cutting open the thickest piece and checking the meat white throughout.
5. In the meantime, place the remainder of the marinade in a pot and gently bring to a simmer.
6. To garnish, place a large pan on a high heat on the hob. Add groundnut oil and place noodles in. Stir fry quickly and drain on kitchen towel.
7. Serve with steamed basmati rice and strips spring onion and cucumber.
