Liven up your dinner time with this fragrant Thai-style chicken dish. Satay chicken also tastes great served cold as a picnic or party dish.
- Serves: 6 persons
- 6skinless chicken drumsticks
- 6skinless chicken thighs
- 1zest and juice lime
- 2roughly chopped lemon grass stalks
- ginger, 2 roughly chopped thumbsized pieces
- 3garlic cloves
- 2tbsp peanut butter
- ½tsp turmeric
- ½tsp ground cumin
- 160ml tin of coconut cream
- 1bunch coriander, roughly chopped
Step 1Slash 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 2Heat 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.