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Chicken satay: Difference between revisions
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|Image = [[Image:Chicken satay recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Chicken satay recipe.jpg|300px|alt=Electus]] | ||
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[[Image:Chicken satay sspread.jpg|300px|thumb|right|Really should have been with paratha or naan breads but pittas worked pretty well]] | |||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
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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. | 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 | 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. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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* 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. | * 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. | * 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 | * 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=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
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| 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. | | 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. | | [[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. | | 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. | ||
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