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Chicken satays
Chicken satays


  • 12 skinned and boned free-range chicken thighs
  • ½ cup finely chopped lemongrass
  • ½ cup peeled and chopped shallot
  • 3 cloves garlic, peeled and chopped
  • 1 fresh medium-hot red chilli, sliced (remove seeds if you prefer it milder)
  • 1 thumb-size piece ginger, peeled and chopped
  • 1 Tbsp crushed coriander seeds
  • 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp vegetable oil
  • 1 telegraph cucumber, peeled and cut into chunks, and lime wedges, to serve
  • Peanut sauce
  • 2 Tbsp oil
  • 3 cloves garlic, peeled and finely chopped
  • 1 Tbsp red curry paste
  • 125ml coconut milk
  • 1 Tbsp sugar
  • 1 tsp soy sauce
  • Grated zest 1 lemon
  • 1½ Tbsp lemon juice
  • ½ cup crushed roasted peanuts
  • Makes 12

Chicken satays

Julie Biuso
  • Cooking time: Less than 60 minutes

Soak 12 bamboo skewers in water to prevent burning. Remove fat from chicken then cut into small pieces roughly the size of a marble. Thread onto skewers. Put remaining ingredients, except the cucumber, in a liquidiser and blend to a lumpy paste. Put skewered meat in a shallow dish and pour over the marinade paste. Cover and refrigerate for at least 1 hour, or overnight if more convenient.

To make the sauce, put all ingredients except the peanuts in a liquidiser and blend until puréed. Add the peanuts and blend briefly just to break them up.

Cook satays on a preheated oiled barbecue hotplate until three-quarters cooked, then finish on the grill so they take on a whiff of smoke. Serve with peanut sauce, cucumber chunks and lime wedges.

Article from the October, 2011 issue of Taste magazine.

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