Satay chicken with peanut sauce - Gordon Ramsay style
This make enough for two for a main meal with some lovely steamed veggies, or could be as a starter for 6 (using skewed chicken), adapted from a Gordon recipe. The Ingredients The peanut sauce
1shallot, peeled and finely diced
1red chilli, deseeded if you prefer
4tbspcrunchy peanut butter
1tspdark sweet soy sauce
100ml (3.5fl oz)coconut cream
50ml (1.8fl oz) water
The satay chicken
500g (17.6oz) chicken thighs, skinned and deboned
3shallots, peeled and coarsley chopped
2garlic cloaves, peeled and coarsley chopped
3cm knob of galangal (or root ginger) peeled and grated
2lemongrass stalks, trimmed and white part finely chopped
1cm knob of tumeric root peeled or 1tsp ground tumeric
1pinch of freshly ground black pepper
0.5chilli, deseeded and chopped
4tbsppeanut oil or groundnut oil for brushing
For the satay skewers; slice the chicken into thin strips and set to one side.
Grind together the shallots, garlic, galangal, lemongrass, turmeric and the remaining spices in a food processor or a pestle and mortar until you have a rough paste. Taste and adjust the seasoning with salt, xylitol and pepper. Add the fish sauce and chilli and combine. Mix the paste with the peanut oil and add to the chicken, tossing to coat well. Cover with cling film and leave to marinate in the fridge overnight - this is in an ideal situation or if your like me leave it an hour cos you didn't read the instructions properly beforehand - it still tastes good.
Brush the griddle pan with oil.
Get the griddle pan very hot and then stick the chicken in. Baste the chicken with oil occasionally during cooking.
Grill the chicken until it has cooked through and has begun to pick up a few crispy brown-black spots, about 5–7 minutes, turning frequently.
For the peanut sauce; place a saucepan over a medium heat. Add the oil followed by the shallot, chilli, garlic and ginger. Sauté for 2–3 minutes until the shallots are softened and the oil begins to take on the red colour of the chilli.
Add in the peanut butter and stir, breaking it down. It should start to melt. Now add the tamarind paste and dark soy sauce and stir well. Pour the coconut cream and water into the saucepan and stir for 3–4 minutes, until the peanut butter has been incorporated into the satay sauce.
Simmer the mixture on a low heat for around 1–2 minutes, then turn off the heat. Serve warm with the chicken.