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{{#seo:
|title=Chicken satay recipe
|titlemode=replace
|keywords=#chicken #chickensatay #chickenthighs #sataysauce #corianderleaves #springonions #ginger #marinade #peanutbutter #cuminseeds #pineapple
|hashtagrev=032020
|description=This is my version of Jamie Oliver's Chicken satay his recent book, Jamie Oliver's Comfort Food
}}

{{Template:AdvancePreparation}}

This is my version of Jamie Oliver's [[Chicken]] [[Satay]] from '''Jamie Oliver's Comfort Food''' ''August 2014'', ISBN 978-071815953

I've really just changed some of the ingredients and omitted the unsalted shelled [[Peanuts|peanuts]] as the garnish as Anne does not like peanuts. She loves [[Satay sauce|satay sauce]] though. Odd, I know!

As with any [[Chicken|chicken]] dish, I [[Marinade|marinade]] the chicken pieces in a few tablespoons of [[Lemon juice|lemon juice]], half a teaspoon of fine [[Salt|salt]] and a splash of [[Olive oil|olive oil]]. This was a useful tip picked up on my first [[Indian cookery]] class, many moons ago. I've also added a dash of [[Dark soy sauce|dark soy sauce]]. My [[Jaccard meat tenderiser]] has been brought into play on chicken for the first time. We'll see if that makes any noticeable difference.

I've used bone in [[Chicken thighs|chicken thighs]] as they were inexpensive. These are not idea for skewering so I'll cook them in the [[Oven|oven]] and eat around the [[bones]].

{{recipesummary
|TotalCalories = 1892
|PortionCalories = 473
|DatePublished=4th November 2014
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 12 hours, 40 minutes
|PrepTime = 12 hours, 20 minutes
|CookTime = 20 minutes
|Image = [[Image:Chicken satay recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Thanks Jamie!''

4.8/5 

Brilliant. I love this!

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
{{RecipeIngredients
| 8 [[Chicken thighs|chicken thighs]]
| 2 tablespoons [[Lemon juice|lemon juice]]
| ½ teaspoon fine [[Salt|salt]]
| 1 tablespoon [[Dark soy sauce|dark soy sauce]]
| 1 teaspoon medium [[Curry powder|curry powder]]
| 1 teaspoon [[Turmeric powder|turmeric powder]]
| 1 teaspoon sugar
| ½ teaspoon white [[Cumin seeds|cumin seeds]]
| ½ teaspoon [[Black cumin seeds|black cumin seeds]]
| 2 [[Green Indian chillies|green indian chillies]]
| 2 [[Red chillies|red chillies]]
| 4 [[Fat|fat]] [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| Thumb-sized piece of [[Ginger|ginger]], peeled and roughly chopped
| Bunch of [[Spring onions|spring onions]]
| Bunch of fresh [[Coriander|coriander]]
| 6 tablespoons crunchy [[Peanut butter|peanut butter]]
| 1 tablespoon [[Tahini|tahini]]
| 3 [[Limes|limes]]
| 2 tablespoons of [[Light soy sauce|light soy sauce]]
| [[Peanut oil]]
| Small tin of [[Pineapple|pineapple]] rings
}}
===[[Mise en place]]===

* Remove the skin from the [[Chicken thighs|chicken thighs]]. If you're lucky enough to own a [[Jaccard meat tenderiser]], press lots of holes into the [[Chicken|chicken]]. Add the chicken pieces and [[Marinade|marinade]] for 6 hours of so in a cool place.
* A few hours before you want to cook the [[Chicken|chicken]], cut some big slashes in them so there are large surface areas for the cover. Pop them in a [[Lock and Lock box]] with the half of the [[Satay sauce|satay sauce]]. Shake well and [[Refrigerate|refrigerate]] for a few hours.
* 30 minutes before you're ready to cook, preheat the [[Oven|oven]] and a [[Griddle pan|griddle pan]] to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
===Method===
{{RecipeMethod

| De-seed one of each of the [[green chillies]] and one of the [[Red chillies|red chillies]] and peel and roughly chop the [[Garlic|garlic]] and [[ginger]].
| In a dry pan, heat the [[Cumin seeds|cumin seeds]] until they pop. Grind them in a [[Coffee grinder|coffee grinder]] or [[Pestle and mortar|pestle and mortar]], pop them back into the pan with the [[Curry powder|curry powder]] and [[Turmeric|turmeric]] for 30 seconds to release the aromas.
| Reserve a handful of [[Coriander leaves|coriander leaves]] for garnish and pop the [[Rest|rest]] in a [[Blender|blender]] together with two chopped [[Chillies|chillies]], [[Ginger|ginger]], [[Garlic|garlic]] and [[Blend|blend]] to a paste.
| Add the [[Peanut butter|peanut butter]] and [[Tahini|tahini]], [[Zest|zest]] and [[Juice|juice]] of 2 [[Limes|limes]], 2 tablespoons of [[Soy sauce|soy sauce]], 1 teaspoon of sugar and the green parts of the [[Spring onions|spring onions]].
| Blend and test for seasoning. Adjust the consistency by adding a little [[Chicken stock|chicken stock]] or water if needed.
| Reserve half of the [[Satay sauce|satay sauce]] to serve as a garnish, cut a few slashes in the [[Chicken thighs|chicken thighs]], pop them in a [[Lock and Lock box]] with the remaining [[Sauce|sauce]] and [[Marinade|marinade]] in a cool place for a few hours.
| [[Spray]] the [[Chicken|chicken]] pieces with a little [[Oil|oil]], carefully oil the hot [[Griddle pan|griddle pan]] and cook in the [[Oven|oven]] for 20 minutes, turning after 10 minutes.
| Chop the remaining [[Chillies|chillies]], the white parts of the [[Spring onions|spring onions]] and the [[Coriander leaves|coriander leaves]] to use as a garnish.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Chicken satay conventional.jpg|300px|thumb|right|Served in a more conventional manner, with a vegetable stir-fry and noodles ([[vegetable chow mein]])
Image:Chicken satay sspread.jpg|300px|thumb|right|Really should have been with paratha or naan breads but pittas worked pretty well
</gallery>
===Serving suggestions===
Serve with the remaining [[Satay sauce|satay sauce]], [[Lime wedges|lime wedges]], [[pineapple]] rings, [[Coriander leaves|coriander leaves]] and [[Pitta breads|pitta breads]] or more conventionally with [[vegetable chow-mein]] (stir fried vegetables and noodles).
===Variations===
Use boneless [[Chicken thighs|chicken thighs]], chop them into 4 before [[Marinating|marinating]] and cook them on [[Skewers|skewers]]
===Chef's notes===
Be aware of food hygiene when preparing this dish as you will be handling raw [[Chicken|chicken]] multiple times and preparing items that will be [[Uncooked|uncooked]] and used as garnishes.
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{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Chinese recipes]]
[[Category:Mauritian recipes]]
[[Category:Oriental cuisine]]
[[Category:Thai recipes]]
[[Category:Snacks and light bites]]
[[Category:Spicy recipes]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Baked or roasted]]
[[Category:Grilled, griddled or barbecued]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/chickensatay|#chickensatay]] [[Special:Search/chickenthighs|#chickenthighs]] [[Special:Search/sataysauce|#sataysauce]] [[Special:Search/corianderleaves|#corianderleaves]] [[Special:Search/springonions|#springonions]] [[Special:Search/ginger|#ginger]] [[Special:Search/marinade|#marinade]] [[Special:Search/peanutbutter|#peanutbutter]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/pineapple|#pineapple]]
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