Ramadan recipes: Chicken satay

Published on 1 Jul 2016 1:46:44 PM

Satay Ingredients:
200 grams chicken fillet, diced
50 grams yellow spice
150 grams peanut butter
2 tbsp vegetable oil
4 tbsp sweet soy sauce
6 skewers

Yellow Spice Ingredients:
4 shallots
2 cloves of garlic
1 candlenut
½ tbsp coriander seeds
4-cm piece of turmeric
½ tbsp white pepper
½ tbsp salt
1 tsp sugar

Peanut Sauce Ingredients:
5 red chilies
5 bird’s eye chilies
100 grams ground peanuts
2 cloves of garlic
5 candlenuts
1 tbsp palm sugar
100 ml water
Salt to taste
2 limes

Pickled cucumber

Marinate the chicken in yellow spice for 30 minutes. Prepare the marinated chicken to add to the skewers. Add three pieces of chicken meat and one piece of fat per skewer. Sautee the peanut sauce ingredients in a little oil until fragrant. Add water and cook until thick.
Add sweet soy sauce to the peanut sauce and stir. Divide peanut sauce in two — some for dipping, and some to baste the skewered chicken over the grill. Grill chicken, baste with peanut sauce until cooked. Serve with a bowl of peanut sauce on the side.