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For this recipe, I am looking at Satay Chicken for inspiration. Satay is the national dish of Indonesia and Malaysia, but it can also be found in restaurants and kitchens elsewhere in much of Southeast Asia, too. I’ve used whole chicken pieces to marinate then roast on a tray for swift ease, rather than threading the meat onto small skewers to grill over hot coals.

For these reasons, this is not a satay recipe but a chicken dish cooked very much with satay flavours in mind. Serves 4 Prep: 15 mins (plus optional 1 hour marinading) Cook: 35 – 40 mins Ingredients: 4 garlic cloves, sliced 2 tbsp light brown soft sugar (or use honey) 4 tbsp dark soy sauce 1 tsp ground turmeric 2 tsp ground coriander 1–2 tsp chilli flakes, to taste 1 lemongrass stalk, outer layers removed, root trimmed, and stem thinly sliced 2 tbsp vegetable or groundnut oil 200ml full-fat coconut milk 1kg whole chicken thighs, legs or drumsticks 250g roasted peanuts (skin on or off, as you like) 2 limes: 1 juiced, 1 cut into wedges to serve 2 bunches of spring onions, trimmed and cut into 4cm lengths 2 red chillies, thinly sliced (deseeded if you want less heat) 1 small bunch of coriander, leaves roughly chopped Method: Recipe adapted from (Hardie Grant).

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