12 large chicken thighs, skinned and deboned
20 bamboo skewers/satay sticks
1 small red onion, thinly sliced (optional)
1 cucumber, cut into chunks (optional)
For the Marinade:
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 medium onion, roughly chopped
2 stalk lemongrass, thinly sliced
2 garlic cloves, crushed
1 tbsp sugar
1 tsp sea salt
2 tbsp sunflower or vegetable oil
For the sauce:
1 tsp canola oil 1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
70g (1/4 cup) peanut butter or WOWbutter if you're allergic to nuts
125ml (1/2 cup) water
1 tbs fresh lemon juice
1/2 tsp balsamic vinegar
1/2 tsp brown sugar
Soak the bamboo skewers in cold water for at least 1 hour, this prevent them from burning when cooking later.
Cut the chicken into small bite size, roughly 2cm cubes.Put all the ingredients for the marinade in a food processor and pulse to a paste. (I have done this in a mortar and pestle, which is the traditional method but this is much quicker and easier). Combine the chicken with the marinade in a large bowl and let that sit for at least 4 hour, preferably overnight if you can, for the flavours to fully permeates the meat.
Thread 4-5 pieces of chicken on each skewer through the pointed end, pressing them tight. Do this until all the chicken has been used up. Set aside while you get on with the satay sauce.
Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft and golden. Add garlic and chilli and cook for 1 minute or until aromatic. Remove from heat. Add peanut butter or WOWbutter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens.
The chicken can now be cook either over charcoal( BBQ style, which is the authentic way), under a hot grill, or on a very hot and smoky cast iron griddle pan for 5-6 minutes each side until cooked.
To serve, arrange the satay on a plate, along with the onions and cucumber, if using, with a bowl of the satay sauce for dipping on the side.