Satay Chicken with Asian 'Slaw
A true Indonesian satay consists of grilled skewered meat served with a peanut and soy dipping sauce. In this version, however, I've played around a bit and put the peanuts in the marinade for the chicken and turned the sauce into a coleslaw instead.
This is a great dish for entertaining as the meat is best prepared in advance and left to marinate overnight for optimum juiciness. You can also make this recipe serve twice as many people by putting the chicken into burger buns and piling the 'slaw piled on top. Whatever you do though, make sure you make this dish as it honestly tastes the bomb!
Satay Chicken with Asian 'Slaw
Serves 2
4 boneless, skinless chicken thighs
3 tbsp peanut butter
1 lemongrass stalk, finely chopped
3 tbsp yoghurt
2 tbsp oil
sea salt and freshly ground black pepper
For the 'slaw:
10g fresh mint or coriander
1 chilli, deseeded and finely chopped
3cm fresh ginger, grated
3 garlic cloves, grated
1 tbsp sugar
1 tbsp Henderson's relish/Worcestershire sauce/fish sauce
1 tbsp red wine vinegar
1 tsp soy sauce
1 lime, zest and juice
2 tbsp mayonnaise
1 large carrot, grated
1 large courgette, grated
2 spring onions, finely chopped
Put the chicken, peanut butter, lemongrass, yoghurt and oil in a large bowl with a good pinch of salt and pepper. Toss well, using clean hands, making sure the chicken is completely coated. Cover with cling film and leave to marinade in the fridge for at least 2 hours but ideally overnight.
To make the 'slaw, put the mint, chilli, ginger, garlic, sugar, Henderson's relish/Worcestershire sauce/fish sauce, vinegar, soy sauce and lime juice and zest in a food processor with a pinch of salt and pepper. Blitz until combined and fairly smooth. Mix together with the mayonnaise in a medium-sized bowl then add the carrot, courgette and spring onions and combine.
Heat a bbq or a griddle pan over a high heat until hot. Grill the marinated chicken for 4-5 minutes on each side until charred and cooked through. Divide the 'slaw between plates then top with the satay chicken and serve.
This is a great dish for entertaining as the meat is best prepared in advance and left to marinate overnight for optimum juiciness. You can also make this recipe serve twice as many people by putting the chicken into burger buns and piling the 'slaw piled on top. Whatever you do though, make sure you make this dish as it honestly tastes the bomb!
Satay Chicken with Asian 'Slaw
Serves 2
4 boneless, skinless chicken thighs
3 tbsp peanut butter
1 lemongrass stalk, finely chopped
3 tbsp yoghurt
2 tbsp oil
sea salt and freshly ground black pepper
For the 'slaw:
10g fresh mint or coriander
1 chilli, deseeded and finely chopped
3cm fresh ginger, grated
3 garlic cloves, grated
1 tbsp sugar
1 tbsp Henderson's relish/Worcestershire sauce/fish sauce
1 tbsp red wine vinegar
1 tsp soy sauce
1 lime, zest and juice
2 tbsp mayonnaise
1 large carrot, grated
1 large courgette, grated
2 spring onions, finely chopped
Put the chicken, peanut butter, lemongrass, yoghurt and oil in a large bowl with a good pinch of salt and pepper. Toss well, using clean hands, making sure the chicken is completely coated. Cover with cling film and leave to marinade in the fridge for at least 2 hours but ideally overnight.
To make the 'slaw, put the mint, chilli, ginger, garlic, sugar, Henderson's relish/Worcestershire sauce/fish sauce, vinegar, soy sauce and lime juice and zest in a food processor with a pinch of salt and pepper. Blitz until combined and fairly smooth. Mix together with the mayonnaise in a medium-sized bowl then add the carrot, courgette and spring onions and combine.
Heat a bbq or a griddle pan over a high heat until hot. Grill the marinated chicken for 4-5 minutes on each side until charred and cooked through. Divide the 'slaw between plates then top with the satay chicken and serve.
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