Chicken satay
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Skip to ingredients
- 6 skinless chicken drumsticks
- 6 skinless chicken thighs
- 1 zest and juice lime
- 2 roughly chopped lemon grass stalks
- ginger2 roughly chopped thumbsized pieces
- 3 garlic cloves
- 2 tbsp peanut butter
- ½ tsp turmeric
- ½ tsp ground cumin
- 160ml tin of coconut cream
- 1 bunch corianderroughly chopped
Method
step 1
Slash deep cuts into chicken drumsticks and chicken thighs, then put into a large container. Put the zest and juice of lime, lemon grass stalks, chunks of ginger, garlic cloves, peanut butter, turmeric, ground cumin, coconut cream and 1 tsp salt into a processor, then whizz until smooth. Roughly chop a bunch of coriander, then add to the mix. pour the marinade over the chicken, then chill for at least 2 hours.
step 2
Heat oven to 190c/170c fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays and roast for 1 hour, or until the chicken is cooked through and the coating golden and slightly charred in places.
