Satay Chicken Skewers

by Charlie McCarthy, Sr.

Ingredients

• 1 tsp curry powder
• 1/2 tsp cumin
• 1 tsp turmeric
• 4 chilies
• 2 cloves garlic
• 1 thumb-sized ginger root
• 1 bunch cilantro
• 6 tbsp peanut butter
• 2 tbsp soy sauce
• 6 scallions
• 4 limes
• water
• 8 chicken thigh
• 1 handful peanuts
• oil

Recipe

1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry frying pan on a medium heat. Seed 2 chilies and peel the garlic and thumb-sized ginger root. Place in a blender with the toasted spices and cilantro (reserving a few nice leaves in a bowl of cold water for later).
2. Add the peanut butter, soy sauce, and the green part of the scallions, the zest of 2 limes and the juice of 3. Mix until almost smooth, loosening with a few splashes of water if needed, then taste and season to perfection. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
3. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a grill pan, cut your wooden skewers to fit and preheat the pan.
4. Get a garnish plate together: drain the cilantro leaves, finely slice the whites of the scallions, finely slice the remaining chilies and cut the rest of the lime into wedges. Toast the peanuts in a dry frying pan until golden, then crush and add to the plate.
5. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or grill pan.
6. Cook for around 15 minutes or until beautifully gnarly and golden, turning regularly. Serve on a platter with the rest of the satay sauce on the side.

Enjoy!