See Also: Satay Chicken with Crunchy Peanut Sauce(recipes)
Chicken Satay with Peanut Sauce(recipes)
Chicken satay sticks with peanut sauce(recipes)
Chicken with satay sauce(recipes)
Thai Chicken Stir-Fry with Peanut Sauce(recipes)
Spicy Chicken Salad in Peanut Sauce(recipes)
Chicken Satay(recipes)
Thai Satay Chicken Skewers(recipes)
Crocodile or chicken skewers with cashew nut satay(recipes)
Peanut Sauce(recipes)

Satay Chicken with Crunchy Peanut Sauce (recipes)






Serves 4



Preparation time

overnight



Cooking time

30 mins to 1 hour

















Ingredients



8 chicken drumsticks or large chicken wings, preferably free range For the marinade:1 tbsp soy sauce1 tbsp clear honey1 tsp turmeric1-2 tsp ground cumin1-2 tsp ground coriander1 garlic clove, crushed1cm/½in piece of fresh ginger, peeled and finely gratedsqueeze of lime juice1 tbsp vegetable oilFor the sauce: 5 tbsp crunchy peanut butter1 tsp Thai red curry paste120ml/4fl oz coconut milk2 tsp soft dark brown sugarsqueeze lime juicea small handful of fresh coriander, roughly chopped (optional)



Method



1. Pierce the chicken drumsticks several times each with a sharp knife and place in a non-metallic bowl.2. Mix all the marinade ingredients together and stir into the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally. 3. Preheat the oven to 200C/400F/Gas 6.4. To make the sauce, place all the ingredients, except the coriander, in a small pan and bring to a simmer. Cook for a couple of minutes, stirring occasionally, until thickened. Transfer to a small bowl that' s the right size for dipping the chicken drumsticks into, and leave to cool to room temperature. If you' re using it, stir in the coriander just before serving.5. Transfer the chicken pieces into a roasting tray with the marinade. Place in the oven for about 30 minutes, turning occasionally until golden and thoroughly cooked through. To check they' re cooked, pierce with a skewer: if the juices run clear, they' re done; if the juices are still slightly pink, return to the oven for a further 10 minutes. Serve straight away with the crunchy peanut sauce.