‘Stick food’ is an all-time favourite at many a gathering, and plump grilled chicken basted in spicy satay is a sure-ﬁre winner. Creamy, coconutty and rich, this peanut-based sauce is balanced by the freshness of tomato and spinach with a zingy lime dressing.
Recipe extracted from The Atlas Cookbook by Charlie Carrington, published by Hardie Grant Books.
Indonesian Chicken Skewers with Satay Sauce and Tomato Salad
- 6 chicken thighs skin on, diced then skewered
- 100 g roasted peanuts crushed to a powder
- 50 ml grape seed oil
- 5 garlic cloves crushed
- 1 white onion chopped
- 1 red chilli seeds removed
- 1 teaspoon sugar
- 130 g peanut butter
- 10 g palm sugar
- juice of 2 limes
- 25 ml peanut oil
- 300 g heirloom tomatoes diced
- 100 g spinach
- To make the satay sauce, in a food processor blitz the ingredients along with 350ml water. Pour the mixture into a large frying pan and slowly cook over a low heat until it’s fragrant and the onion ﬂavour tastes cooked. The sauce shouldn’t be too thick.
- Prepare the salad dressing by heating 30ml water in a small saucepan and adding in the palm sugar until it dissolves. Whisk in the lime juice and peanut oil and set aside.
- Heat up your barbecue, or if you’re using an oven, preheat it to 200°C. Brush the skewers heavily with the satay sauce. Barbecue the skewers over a high heat for 8 minutes, or roast them on a baking tray in the oven for about 12 minutes.
- Pile the spinach and tomatoes on the plate, pour over the dressing, sprinkle over the crushed peanuts and place the hot skewers on top. Serve any extra satay sauce on the side.