Satay Chicken

Makes 25 skewers

1kg fresh chicken (breast or Maryland fillet), sliced into 3cm cubes

1 stalk lemongrass, bruised and roughly chopped

200g shallots, peeled

2 cloves garlic, peeled    

2 tsp turmeric    

1 tsp each of fennel, cumin and coriander powder and salt  

2 tbsp sugar   

1 tbsp honey

1. Blend lemongrass, garlic, turmeric and shallots together in a food processor to make a paste.

2. Combine the chicken with the blended ingredients and all remaining ingredients, covering completely, then leave in refrigerator to marinade for at least 4 hours.

3. Pre-soak your skewers in water and then skewer your chicken (about 4 pieces per skewer). Your satay is ready for the grill.

Satay Sauce

100g peanuts with skin intact (pre-fried in olive oil on low heat for 1 minute)

3 shallots, peeled

2 cloves garlic, peeled

1 small brown onion, roughly chopped

1 stalk lemongrass, bruised

20g chilli paste (available from Asian grocers)    

Generous pinch salt and generous pinch sugar     

  

1. Blend the peanuts to rough chunks, then blend the shallots, garlic and brown onion with the bruised lemongrass.

2. Heat 1/4 cup of any neutral oil (olive, vegetable or peanut) and cook the blended ingredients in the oil on a low flame for approximately 8 minutes or until the ingredients turn to golden dark brown.

3. Add the chilli paste and cook for another 5 minutes, then the blended peanuts, salt and sugar and cook for another 2 minutes.

4. Adjust seasoning to taste, the sauce should be sweet and thick.

5. When time to serve, loosen the sauce with a little water if needed, and heat before pouring generously over the skewers.