Name: Satay chicken pieces
Prep time: 10 min
Cook time: 1 h
Total time: 3 h
Yield: 6
Cuisine: Thai
Ingredients: 6 skinless chicken drumsticks and 6 skinless chicken thighs; zest and juice 1 lime; 2 lemongrass very roughly chopped; 2 thumb-size chunks ginger very roughly chopped; 3 garlic cloves; 2 tbsp peanut butter crunchy or smooth; ½ tsp each turmeric and ground cumin; 160ml can coconut cream; 20g pack coriander plus extra to serve, if you like; a little oil for greasing; sweet chilli sauce or mango chutney to serve

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Satay chicken pieces

Satay chicken pieces

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr

Plus marinating

A star rating of 4.1 out of 5.13 ratingsRate

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Take something different to your next picnic. These aromatic drumsticks are great with sweet chilli sauce or mango chutney

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Prawn sweet chilli noodle salad

A star rating of 4.7 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

6 skinless chicken drumsticks

and 6 skinless chicken thighs
zest and juice 1 lime
2 lemongrass

very roughly chopped
2 thumb-size chunks ginger

very roughly chopped
3 garlic cloves
2 tbsp peanut butter

crunchy or smooth
½ tsp each turmeric

and ground cumin
160ml can coconut cream
20g pack coriander

plus extra to serve, if you like
a little oil

for greasing
sweet chilli sauce or mango chutney

to serve

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Nutrition: per serving

kcal302
fat17g
saturates10g
carbs3g
sugars2g
fibre0g
protein34g
salt0.4g

low

Method

step 1

Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until it’s as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.
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, skin-side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like.

RECIPE TIPS

SERVE WITH...

A ready-made rice or noodle salad, or a simple bowl of chopped tomatoes and torn mint, tossed with cumin seeds, a little oil and a squeeze of lime.

Recipe from Good Food magazine, August 2010

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A star rating of 4.1 out of 5.13 ratings

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