Sunday, 31 October 2010

Chicken Skewers with a Peanut Satay

I've been meaning to put this recipe up for a while, so it may seem out of place mid-October - but with Christmas fast approaching I'm sure I'll be making lots of these again as great finger-food canapés! This is a classic must-have recipe, as everybody loves chicken satay. They're dead easy to make - I'm sure you'll spot the cheats!

Top tip: For those that prefer a light spice leave out the chilli, as the ginger gives enough kick!

Makes 8 skewers


Chicken Breast - 2
Thai Seven Spice - 2 tbsp

For the satay:

Smooth Peanut Butter - 3 tbsp
Condensed Coconut Milk - 2 tbsp
Fresh Ginger - 2cm nubbin
Chilli Flakes - 1 pinch
Plain Peanuts - 2 tbsp

1. Slice the breasts into 8 smaller fillets. Insert a wooden skewer lengthways through each fillet.

2. Roll each fillet in the thai spices. Place under a pre-heated grill at a medium heat, turning occasionally until cooked through and golden brown. Leave the skewers sticking out of the grill, or they will burn!

3. Meanwhile make the satay. In a bowl, mix together the peanut butter and coconut milk. Grate in the ginger, and add with the chilli flakes to the mixture.

4. Using a pestle and mortar (or the end of a rolling pin), roughly crush the peanuts. Mix all but a few into the satay. Use the rest to sprinkle on top when serving.

Serve warm as a starter, or cold as canapés.

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