This is my version of Jamie Oliver's ChickenSatay from Jamie Oliver's Comfort FoodAugust 2014, ISBN 978-071815953
I've really just changed some of the ingredients and omitted the unsalted shelled peanuts as the garnish as Anne does not like peanuts. She loves satay sauce though. Odd, I know!
As with any chicken dish, I marinade the chicken pieces in a few tablespoons of lemon juice, half a teaspoon of fine salt and a splash of olive oil. This was a useful tip picked up on my first Indian cookery class, many moons ago. I've also added a dash of dark soy sauce. My Jaccard meat tenderiser has been brought into play on chicken for the first time. We'll see if that makes any noticeable difference.
I've used bone in chicken thighs as they were inexpensive. These are not idea for skewering so I'll cook them in the oven and eat around the bones.
Ingredients
8 chicken thighs
2 tablespoons lemon juice
½ teaspoon fine salt
1 tablespoon dark soy sauce
1 teaspoon medium curry powder
1 teaspoon turmeric powder
1 teaspoon sugar
½ teaspoon white cumin seeds
½ teaspoon black cumin seeds
2 green indian chillies
2 red chillies
4 fatcloves of garlic, peeled and crushed
Thumb-sized piece of ginger, peeled and roughly chopped
Bunch of spring onions
Bunch of fresh coriander
6 tablespoons crunchy peanut butter
1 tablespoon tahini
3 limes
2 tablespoons of light soy sauce
Peanut oil
Small tin of pineapple rings
Mise en place
Remove the skin from the chicken thighs. If you're lucky enough to own a Jaccard meat tenderiser, press lots of holes into the chicken. Add the chicken pieces and marinade for 6 hours of so in a cool place.
A few hours before you want to cook the chicken, cut some big slashes in them so there are large surface areas for the cover. Pop them in a Lock and Lock box with the half of the satay sauce. Shake well and refrigerate for a few hours.
30 minutes before you're ready to cook, preheat the oven and a griddle pan to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
De-seed one of each of the green chillies and one of the red chillies and peel and roughly chop the garlic and ginger.
In a dry pan, heat the cumin seeds until they pop. Grind them in a coffee grinder or pestle and mortar, pop them back into the pan with the curry powder and turmeric for 30 seconds to release the aromas.
Reserve a handful of coriander leaves for garnish and pop the rest in a blender together with two chopped chillies, ginger, garlic and blend to a paste.
Add the peanut butter and tahini, zest and juice of 2 limes, 2 tablespoons of soy sauce, 1 teaspoon of sugar and the green parts of the spring onions.
Blend and test for seasoning. Adjust the consistency by adding a little chicken stock or water if needed.
Reserve half of the satay sauce to serve as a garnish, cut a few slashes in the chicken thighs, pop them in a Lock and Lock box with the remaining sauce and marinade in a cool place for a few hours.
Spray the chicken pieces with a little oil, carefully oil the hot griddle pan and cook in the oven for 20 minutes, turning after 10 minutes.
Chop the remaining chillies, the white parts of the spring onions and the coriander leaves to use as a garnish.
Served in a more conventional manner, with a vegetable stir-fry and noodles (vegetable chow mein)
Really should have been with paratha or naan breads but pittas worked pretty well
Serving suggestions
Serve with the remaining satay sauce, lime wedges, pineapple rings, coriander leaves and pitta breads or more conventionally with vegetable chow-mein (stir fried vegetables and noodles).
Variations
Use boneless chicken thighs, chop them into 4 before marinating and cook them on skewers
Chef's notes
Be aware of food hygiene when preparing this dish as you will be handling raw chicken multiple times and preparing items that will be uncooked and used as garnishes.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake).
Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).
Satay is high in protein and fat. Can satay be a high-protein, moderately fattening alternative in the food court? Satay is high in protein because it is mainly meat. It is also high in fat, especially saturated fat, from the blended vegetable oil and fatty meat parts used for its preparation.
To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours. Preheat an outdoor grill to high heat; lightly oil the grate.
Chicken satay is served all over Asia and it's usually seasoned with a blend of spices heavy on turmeric. That's how it gets that golden color. My blend also includes ground coriander, ginger powder, chile powder, black pepper, brown sugar, and a few other spices.
Satay Chicken is probably better known as Malaysian and Thai. But actually, it is originally from Indonesia. And as with all popular dishes from cuisines around the world, there are many versions of chicken satay.
A true Malaysian satay sauce is sweet, savory, spicy, acidic, aromatic, and nutty all at the same time. Its depth of flavor comes from a strong core of Southeast Asian ingredients: shallots, chilis, garlic, lemongrass, and galangal.
Satay sauce, also known as Peanut Sauce, Bumbu Kacang or Sambal Kacang is an Indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
In my version, I chose to use almond butter instead of peanut, but you can replace the nuts altogether with a sunflower seed spread and the flavour will be just as good. The sauce is so simple to make and only takes a few minutes of cooking.
The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.
Here are a few tips that'll make this satay with ketupat a little healthier – and more suitable for those with diabetes: Go easy on the peanut sauce and ketupat. Remove the burnt part of the meat before eating. Ask for more cucumbers and onions – or add a plate of vegetables – to make up a more balanced meal.
Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But it's also ideal served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it's amazing!). Or go all out with Thai Fried Rice or Pineapple Fried Rice!
It's often high in both sodium and sugar, as well as fermented fish and soy sauce. Since I'm back to eating meat, I decided to make my own chicken satay.
The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy.
Satay is not spicy, but more on the salty, savory, tangy, sweet side with a rich peanut flavor. However, it does have a gentle kiss of heat thanks to the Asian chili sauce in the marinade. If you'd like it spicier, add additional chili sauce; for less spicy, add less chili sauce.
Satay sauce should be a little spicy, but nothing too crazy! It does contain chilli but it is a more mild heat. The perfect Thai satay should be a blend of sweet, savoury, spicy and nutty. It's one of the pillars when it comes to condiments in Thai cuisine, and it's one of my personal favourites!
According to the Oxford English Dictionary, the word 'satay' comes from the Malay word 'satai' – with the first recorded use of the word appearing in 1917 describing a satay seller in Singapore known as the 'Satay Man'. By 1955, the word was being commonly used when referring to this Malay-style of cooking.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
