- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Chicken satay
Juicy kebabs with lightly spiced peanut sauce
- Dairy-freedf
Juicy kebabs with lightly spiced peanut sauce
- Dairy-freedf
“A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today. ”
Serves 4
Cooks In40 minutes plus marinating
DifficultyNot too tricky
Jamie's Comfort FoodChickenChicken thighs
Nutrition per serving
-
Calories 450 23%
-
Fat 28.6g 41%
-
Saturates 6g 30%
-
Sugars 10.5g 12%
-
Salt 1.56g 26%
-
Protein 33.9g 68%
-
Carbs 14.7g 6%
-
Fibre 1.9g -
Of an adult's reference intake
Tap For Method
Ingredients
- 1 level teaspoon medium curry powder
- ½ level teaspoon ground cumin
- 1 heaped teaspoon turmeric
- 3-4 fresh chillies
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 bunch of fresh coriander (30g)
- 6 tablespoons crunchy peanut butter
- 2 tablespoons low-salt soy sauce
- 6 spring onions
- 4 limes
- 8 free-range chicken thighs , skin off, bone out
- 1 handful of shelled peanuts
- groundnut oil
- ¼ of a watermelon (1.5kg) , or 1 ripe pineapple
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz 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.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
Related recipes
Chicken skewers
Gnarly peanut chicken
Related features
52 Festive alternatives to Turkey
Budget-friendly chicken recipes
12 French-inspired recipes for your table
Related video
Leftover turkey satay: Hugh Fearnley-Whittingstall
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
