Monday, 31 October 2016

Slow Roasted Chicken Satay with a Peanut and Coconut Sauce

Slow Roasted Chicken Satay with a Peanut and Coconut Sauce 

In Malaysia there's a few street foods which you'll find on every corner and chicken satay is one of the most popular ones. Every family has their own favourite vendor who will sell the most beautiful grilled satay straight from the street. They will maybe change the meats and have chicken, beef or sometimes pork. But it's all in the dipping sauce that comes with it, that creamy peanutty coconut dip makes the whole dish. My take on the satay combines those wonderful flavours from the grilled chicken satay and the sauce into a beautiful homely dish. This is my version which takes half the time to whip up in the house after a hard days work, Peanut butter is the secret to speeding up the process!

Serves 2-3 


Chicken & Marinade
500g Chicken Thighs
5 Tbsp Cumin Powder
5 Tbsp Dark Brown Sugar
Generous seasoning of salt 
3 Tbsp Vegetable Oil
Peanut and Coconut Sauce 
2 Large Brown Onions
6-7 Cloves of Garlic 
1 Stalk of Lemongrass
1 Tbsp Tumeric Powder
2 Tbsp Cumin Powder
1 Tbsp Coriander Powder
3 Tbsp Dark Brown Sugar
300g Blitzed Roasted Peanuts (salted or unsalted)
3 Tbsp Tamarind Sauce
1 Can Coconut MIlk 
2 Tbsp Kecap Manis ( alternatively you could use dark soy sauce and add honey through it)
3 Heaped Tbsp Peanut Butter 

1. Begin by marinading your chicken, rub in all of the marinade ingredients with your hands (one messy job for the best flavour!) and ideally leave it overnight clingfilmed in a bowl in the fridge or if you don't have time try and leave it for about an hour. Once it is marinaded, place it in an oven at about 140 degrees for around 1 hour till there's a crust and the chicken is cooked through. 

2. The sauce has the key to all of the flavour so uses a few more ingredients. Begin by blitzing the onion, garlic and lemongrass together in a blender or by using a hand blender in a tall suitable container. If necessary use a wee bit of oil to loosen up the mixture till it is blitzed to a smooth paste. 

3. Begin frying this off on a medium heat with about 3 tbsp of vegetable oil for about 10 minutes or until the raw smell of the onions has disappeared and it's starting to brown ever so slightly. 

4. Add all of the dry spices, cumin, coriander and tumeric powder and add a touch more oil to allow these flavours to release. Then add in the brown sugar and peanuts and allow to fry off for a while. Now add Kecap Manis, tamarind, coconut milk and enough water to fill the can of coconut milk and allow to bubble away for around 15-20 minutes keeping an eye on it every so often. Add salt to your taste. 

5. Now add the cooked chicken thigh with all of those beautiful cooking juices to the sauce. allow the flavours to all marry for a few minutes. 

6. Serve with basmati rice and lightly pickled cucumber and enjoy!