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Chicken satay
Juicy kebabs with lightly spiced peanut sauce
Juicy kebabs with lightly spiced peanut sauce
Serves 4
Cooks In40 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
Calories 450 23%
Fat 28.6g 41%
Saturates 6g 30%
Sugars 10.5g 12%
Salt 1.56g 26%
Protein 33.9g 68%
Carbs 14.7g 6%
Fibre 1.9g -
Of an adult's reference intake
Ingredients
- 1 level teaspoon medium curry powder
- ½ level teaspoon ground cumin
- 1 heaped teaspoon turmeric
- 3-4 fresh chillies
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 bunch of fresh coriander (30g)
- 6 tablespoons crunchy peanut butter
- 2 tabelspoons low-salt soy sauce
- 6 spring onions
- 4 limes
- 8 free-range chicken thighs , skin off, bone out
- 1 handful of shelled peanuts
- groundnut oil
- ¼ of a watermelon (1.5kg) , or 1 ripe pineapple
recipe adapted from
Jamie's Comfort Food
By Jamie Oliver
Method
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
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