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Chicken Satay
Chicken Satay is a modern Fusion recipe (based on an Indonesian original) for a classic barbecue dish of chicken in a spicy sugar marinade that's served with a peanut and coconut sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Sticky Chicken Drumsticks.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+150 minutes soaking and marinating)
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesFusion RecipesFusion Recipes
Chicken Satay: Classic Fusion recipe for a barbecue dish of chicken in a spicy sugar marinade that's served with a peanut and coconut sauce.
Ingredients:
2 chicken breasts, skinned and boned
For the Marinade:
4 tbsp sunflower oil
2 garlic cloves, crushed
3 tbsp fresh coriander (cilantro) leaves, chopped
1 tbsp caster sugar
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 tbsp soy sauce
1 red chilli, finely chopped (de-seed for a milder effect)
salt and freshly-ground black pepper, to taste
For the Sauce:
2 tbsp sunflower oil
1 small onion, finely chopped
1 red chilli, chopped
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
8 tbsp peanut butter
8 tsp chicken stock
1 tbsp block coconut
Method:
Cut the chicken breasts lengthways into 8 long strips. Thread these strips, concertina-fashion onto bamboo skewers that have been soaked in a bowl of water for at least 30 minutes beforehand.
For the marinade, combine all the ingredients in a food processor and process until smooth. Coat the chicken in this marinade paste then cover and set aside to marinate in the refrigerator for at least 2 hours.
To prepare the sauce, heat the oil in a small pan and use to fry the onion and chilli until soft, but not browned (about 4 minutes). Now stir in the spices and cook for 1 minute more, before adding all the remaining ingredients. Bring to a simmer and cook gently for 5 minutes then set aside to keep warm.
Arrange the chicken skewers on a barbecue over hot coals and cook for about 10 minutes, basting frequently with any left-over marinade.
Serve hot, accompanied by the warm dipping sauce.
