I LOVE peanut butter, it is the most delicious and moreish food, it goes so well on a crispy piece of toast with jam or honey, as a salad dressing and of course as the main ingredient for chicken satay.
They only thing that really sucks is that my boyfriend absolutely loathes the stuff, he can’t even be in the same room as it. So, the night I wasn’t with him I decided to give this delish dish a try, it was amazing; don’t be afraid to use a lot of lime or lemon juice.
The health benefits of peanut butter are endless, it helps you lose weight as it has loads of protein and fibre that fills you up and keeps you feeling full longer. It also has healthy fats, potassium, antioxidants and magnesium. So if you don’t incorporate PB into your diet, you really should.
This dish could be served as a starter or a main course; I served it with my Asian stir-fried veggies.
For the satay sauce:
2 spring onions, peeled and finely diced
1 red chilli, deseeded if you prefer
3 garlic cloves, crushed
5cm thumb of ginger, grated
3tbsp crunchy peanut butter
1 tsp dark sweet soy sauce
100 ml coconut milk
Zest & juice of 1 lime
For the skewers:
500g free range chicken thighs, skinned and deboned
3 shallots/ 1 red onion, peeled and coarsely chopped
3 garlic cloves, peeled and coarsely chopped
3 cm thumb of ginger, grated
2 lemongrass stalks, trimmed and white part finely chopped
1 heaped tsp ground turmeric
1 tbsp ground coriander
1 tsp ground cumin
1 tsp sea salt
1 tsp palm sugar or dark brown sugar
1 pinch of freshly ground black pepper
1 tsp fish sauce
1 red chilli, deseeded and chopped
4 tbsp peanut oil/olive oil for brushing
Preparation 2 hours
Cooking time 24 minutes
Soak skewers (approximately 15cm long) in warm water (this will prevent them scorching).
For the satay skewers:
Slice the chicken into thin strips and set to one side.
Remove the woody bits from the lemon grass, and roughly chop. In a pestle and mortar grind together the shallots/onions, garlic, ginger, lemongrass, turmeric, cumin, coriander, sea salt, black pepper and sugar until a rough paste is formed. Add the fish sauce and chilli and combine. Mix the paste with the olive oil and add to the chicken, tossing to coat well. Cover with cling film and leave to marinate in the fridge for at least 1-2 hours, if you can marinade overnight then you must, but it is not a necessary.
Once the chicken has been marinating for long enough, thread the chicken onto the skewers until they are three-quarters full, but be careful not to overcrowd each skewer.
Prepare the ingredients for the sauce. Roughly chop the garlic, chilli, ginger and spring onions and place next to the stove. Then place a large wok on high-heat, add a tiny splash of oil then sauté the chopped veggies for 2-3 minutes until they are softened.
Add in the peanut butter and stir, breaking it down. It should start to melt. Now add the dark soy sauce, a splash of fish sauce and the zest of 1 lime and stir well. Pour the coconut milk into the wok and stir for 3-4 minutes, until the peanut butter has been incorporated into the satay sauce. Then add the juice of 1 Lime. Take off the heat, but keep warm.
Turn the braai on or place a large griddle pan on high heat, (BBQ is the preferred option).
Braai the chicken until it has cooked through and has begun to pick up a few crispy brown-black spots, about 5-7 minutes, turning frequently.
While the chicken is cooking, place 1 heaped tablespoon of sesame seeds into a small pan and toast for 2 minutes– keeping a close eye on them. Roughly chop the rest of the spring onions and cut the other 2 limes in half.
Spoon the satay sauce into a bowl, top with chopped spring onions, and coat the chicken in the sesame seeds, take to the table.