Chicken satay (Marc Fosh)

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  • Serves: Up to 4 people

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Marc Fosh's chicken satay with sesame cucumber saladMarc Fosh's chicken satay with sesame cucumber salad

 

Serves: 4
Preparation time: 35 mins
Cooking time: 10 mins


Method


1. Preheat the grill to 200°C. Place all satay ingredients except the peanuts and coriander in the Braun Multiquick 5’s hand blender compact kitchen machine and pulse using a high speed to form a paste.

2. Pour half of the paste into a large bowl and add the salted roasted peanuts, chopped coriander leaves and diced chicken breast. Mix well and leave to marinate for at least 15 minutes. Wash the appliance and set aside.

3. Thread 3 or 4 pieces of chicken onto 8 wooden skewers, keeping them slightly spaced apart. Brush with remaining satay paste and place under the pre-heated grill, turning occasionally, for about 10 minutes until just cooked.

4. For the sesame and cucumber salad, use the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades to slice the cucumber. Place the sliced cucumber in a bowl, add the rest of the salad ingredients and toss to combine. Leave to marinate for 5 minutes and serve with the chicken satay skewers.

 

Marc Fosh’s tip

If you have any leftover satay sauce why not try this dish with beef? Just make sure you buy a good quality cut such as sirloin.

This recipe was prepared using the Braun Multiquick 5’s hand blender compact kitchen machine with its slicing blades.

 

Ingredients

• 4 chicken breasts, diced
• 8 wooden skewers

Ingredients for satay

• 150g smooth peanut butter
• 50g salted roasted peanuts, finely chopped
• 200ml tinned coconut milk
• 1 stalk lemongrass, roughly chopped
• 1 medium red chilli, deseeded
• 1tsp turmeric
• 1 clove garlic, peeled
• 1tbsp chopped fresh ginger
• 3 kaffir lime leaves
• 20g fresh coriander, finely chopped
• Juice of 2 limes and the grated zest of one
• 1tbsp Thai fish sauce
• 25g light brown soft sugar

Ingredients for sesame and cucumber salad

• 1 cucumber
• 1tsp chopped ginger
• 2 tsp sesame oil
• 2 tbsp sweet rice vinegar (e.g. Japanese Mirin vinegar)
• 2 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• Salt and pepper to season

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