Satay

Name: Satay
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 175 g boneless chicken thigh; 1 shallot; 1 clove garlic; 1 tsp ground coriander; 2 tbsp kecap manis; 1 tsp palm sugar; 2 tsp vegetable oil; 0.25 tsp salt; 40 g roasted peanuts; 1 tsp sambal oelek; 0.5 tsp tamarind paste; 60 ml water; 60 g cucumber; 0.5 lime; 1 tsp fried shallots; 6 bamboo skewers

Indonesian chicken satay: small cubes of thigh marinated in shallot, garlic, coriander and kecap manis, grilled on bamboo skewers over hot charcoal and served with a thick peanut sauce, cucumber and lime.

Mains Snacks 25g+ protein 8g+ fibre

40 min25 prep · 15 cookMedium680 kcalper serving

Instructions

Put the 6 bamboo skewers in a shallow dish of cold water to soak for at least 30 minutes so they do not burn on the grill.
In a bowl stir together 1 finely grated shallot, 1 clove garlic crushed to a paste, 1 tsp ground coriander, 1 tbsp kecap manis, 1 tsp vegetable oil and 0.25 tsp salt to a loose, dark marinade.
Add 175 g chicken thigh, cut into 2 cm cubes, turn to coat every piece and leave to marinate for 30 minutes at room temperature (or up to 4 hours in the fridge).
Meanwhile make the sambal kacang: pound or blitz 40 g roasted peanuts to a coarse, gritty rubble. Warm 1 tsp vegetable oil in a small pan over medium heat, fry 1 tsp sambal oelek for 1 minute until it smells sweet, then add the peanuts with 60 ml water, 1 tbsp kecap manis, 0.5 tsp tamarind paste and 1 tsp grated palm sugar.