Chicken Satay Kebabs and Peanut Sauce
Superb cooked under the grill or on a barbeque, these Chicken Satay kebabs are large enough for a main meal when served with rice or Naan bread.
The key to success is to cook them over a high heat so that the satay mixture on the chicken turns a mottled golden brown - delicious.
Almost any meat can be used, from rabbit to beef. This is one of the world's great "street foods". It is a treat when barbecued in front of your eyes, and experts can cook this dish very quickly.
2 medium boneless chicken breasts
4 tablespoons of crunchy peanut butter
200 ml coconut cream
1 lemon (or 2 tablespoons lemon juice)
1 red sweet pepper or a largish carrot)
2 teaspoons of Worcestershire Sauce
Rice or Naan bread for two people
If you prefer to use a carrot, top and tail it, peel it and then cut off thin narrow slices.
Sliced sweet red pepper
Trim the chicken breasts if they have too much fat on them. Place each chicken breast between two sheets of cling film and firmly hit it with a rolling pin several times until it is flattened out thin. Cut each chicken breast in half.
See the picture below to get an idea of how thin the chicken should be.
Flattened chicken breast
Now is a good time to start boiling the rice.
Mix the Coconut Cream, peanut butter and Worcestershire Sauce in a bowl. Use a fork to mix it all together to an even consistency.
Pour half the mixture into a shallow bowl and add the chicken. Turn the chicken pieces around in the mixture until they are all coated with it.
Mixing Satay Sauce
Thread each skewer through a piece of chicken and balance it on cooking plate as shown in the picture. Try and thread the skewer so that it is evenly balanced.
Place under the preheated grill and cook for 4 minutes then turn the kebab and cook for a further 4 minutes.STEP 3
Add a couple of tablespoons of water to the remaining Satay Sauce (NOT the half used to coat the raw chicken) and heat on a low temperature. Add half the lemon juice to the Satay Sauce.
Serve the rice on a warmed plate, spread the red pepper or carrot strips on the rice and top with the cooked kebabs. Sprinkle the remaining lemon juice over the kebabs and add the heated satay sauce.
Chicken Satay on a bed of rice