Chicken Satay

I have not posted in nearly a month! It’s been so busy since I came back from Mauritius.  Christmas was just around the corner and I had to plan and order food for 8 days in the Timbavati for 10 people over New Year.  Before I knew it it was a week into 2015 and I was back in Cape Town, ready to finish my thesis which is due in mid-February. IMG_5160 IMG_5167 Now that things have settled down, I am ready for a year full of cooking and new recipes and my Masters Degree!  I got three new cookbooks for Christmas: Jamie Oliver’s Comfort Food and two local cookbooks; A Life Digested by Pete Goffe-Wood and a Durban Curry recipe book. This week I will be trying one recipe from each book, though deciding on which one I want to try is going to be so tough.  Everything looks and sounds amazing, so watch this space! Also my brothers gave me 4 canary yellow Le Creuset tartlet dishes which I am dying to try out! It is definitely going to involve some gorgeous summer fruit, maybe peaches or berries. IMG_5177 My first post of the year is quick and easy Chicken Satay.  It’s perfect if you want dinner ready in less than 30 minutes and you probably have most of the ingredients sitting in your fridge already.  Who doesn’t have chicken and peanut butter?  It has a little bit of heat, however the peanut butter adds a cooling creaminess to the sauce.  Give it a try. IMG_5178   Chicken Satay Adapted from The Next Element, Andy Allen Serves 2

  • 2 chicken fillets, cut in 2cm pieces
  • 1 tsp cumin seeds*
  • 2 tsp coriander seeds*
  • 1/2 tsp cayenne pepper
  • 3 sprigs Thyme, leaves removed
  • 3 Tbsp soya sauce
  • 1 onion, chopped
  • 1 chilli, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tomatoes, diced
  • 1.5 cup chicken stock
  • 4 Tbsp peanut butter, crunchy or smooth (I am partial to crunchy Black Peanut Butter with no added sugar and salt)
  • 1 Tbsp Coconut oil
  • Coriander
  • Salt and pepper
  1. Toast the cumin and coriander seeds in a hot pan
  2. In a pestle and mortar, crush the toasted seeds and add the thyme and cayenne pepper
  3. Add the chicken to a bowel with the soya sauce and the herbs and spices, mix well, cover  and leave to marinade in the fridge for 30 minutes
  4. Add 2 Tbsp of coconut oil to a pan on medium heat
  5. Add the onion, chilli and garlic and cook until translucent
  6. Add the chicken, with the marinade into the pan and cook until just done
  7. Remove the chicken from the pan
  8. Deglaze the pan with the chicken stock, add the peanut butter and reduce until thick
  9. Add the chicken to the sauce and simmer for another 5 minutes (add some water if the sauce gets too thick)
  10. Add the tomatoes, cook for another 3-5 minutes
  11. Season with salt and pepper
  12. Serve with rice and fresh coriander

*If you don’t have cumin and corianders and/or pestle and mortar ground cumin and coriander seeds will work as well. Screen Shot 2015-01-12 at 4.03.10 PM

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