WHOLE SATAY CHICKEN

WHOLE SATAY CHICKEN

OMG! This chicken satay is the ultimate Saturday night dish. A little spicy, nutty and naughty! Be careful though, it needs to be slow cooked otherwise it can burn, so be patient and you will be rewarded. Start planning this dish on a Thursday for the best Saturday tea ever!

INGREDIENTS

SERVES: 4

1 brine recipe

1 large free range chicken

2 cans of coconut milk

100ml soy sauce and 50g soft dark brown sugar OR 150ml ketup mais – sweet soy sauce

2tbsp dried chilli flakes

Juice of 2 limes and zest

3 red chillies, chopped, seeds and all

1tbsp turmeric

1tbsp ground cumin

350g blended peanuts

150ml water

4 sticks of lemongrass

2 inch piece of peeled ginger

3 cloves of garlic

½ Spanish onion, roughly chopped

For the salad:

1 bunch coriander

2 bunches spring onions cut into 2cm heights

150g unsalted peanuts, roasted and roughly chopped

2 thinly sliced green chillies

½ cucumber sliced

2 tbsp runny honey

4 tbsp soy sauce

3 tbsp sesame oil

Juice of 2 limes

For the sour chilli dip

2 red peppers

4 red chillies

3 cloves of garlic, grated

75g caster sugar

100ml white wine vinegar

1tsp chilli flakes

2tsp cornflour mixed with 2tsp water

Juice of 2 limes

1tsp salt

METHOD

1: Place the chicken into the brine and leave for 8 hours. Remove and pat dry. Mix together the 1tbsp of turmeric and the 1tbsp of ground cumin and add some cold water to make a paste. Rub this mix into the chicken and cover it with clingfilm. Place it back into the fridge and leave it overnight.

2: Meanwhile, make the satay sauce. Roast the blanched peanuts in a pre-heated oven at 180°C with a little oil on a baking tray until they are golden and brown. This will take about 8-10 minutes. Remove them from the oven and leave to cool completely. When cold, roughly chop them with a sharp knife or put them into a food processor and pulse blitz them until they look like ‘nibbed almonds’.

3: Place the lemongrass, ginger, garlic and the onion into a food processor and pour in a little water and blitz to a paste. In a large saucepan pour in the 75ml of vegetable oil and heat up. Add the blitzed lemongrass paste and cook out until soft. This will take 6-8 minutes. Add the ketup manis if you have it or just use the soy sauce and dark brown sugar. Add the dried chillies, chopped red chillies, water, coconut milk and lime juice and zest. Cook out for 4-5 minutes. Add the cooled chopped peanuts and bring to the boil. Remove from the heat and leave to cool. Place into the fridge until needed.

4: The next day, pre-heat the oven to 120°C. Place the chicken into a roasting tray and pour on all of the marinade. Place into the oven and cook very slowly for 2 ½ hours. Be careful that the oven isn’t too hot and watch that it doesn’t burn. If needs be, you can add a splash or two of water whilst cooking.

5: Meanwhile, to make the chilli sauce, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough puree. Pour this mix into a saucepan and bring to the boil .Cook out for 2-3 minutes. Whisk in the cornflour mix and cook until it thickens. Finish with the salt, lime juice and the chilli flakes. Keep to one side to cool.

6: Turn the oven up to 200°C for a final 10 minutes and baste the chicken with the peanut sauce. Remove and leave to rest for 20 minutes. Keep it basted in the satay sauce.

7: To mix the salad, place the spring onions, peanuts, green chillies and cucumber into a bowl. Pick the coriander leaves and add them to the bowl. Finely slice the stalks and throw them in. In a small bowl, pour in the runny honey and whisk in the soy sauce, sesame oil and juice of the two limes. Pour this over the salad and mix thoroughly. Serve with the chicken and chilli sauce.

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INGREDIENTS

SERVES: 4

1 brine recipe

1 large free range chicken

2 cans of coconut milk

100ml soy sauce and 50g soft dark brown sugar OR 150ml ketup mais – sweet soy sauce

2tbsp dried chilli flakes

Juice of 2 limes and zest

3 red chillies, chopped, seeds and all

1tbsp turmeric

1tbsp ground cumin

350g blended peanuts

150ml water

4 sticks of lemongrass

2 inch piece of peeled ginger

3 cloves of garlic

½ Spanish onion, roughly chopped

For the salad:

1 bunch coriander

2 bunches spring onions cut into 2cm heights

150g unsalted peanuts, roasted and roughly chopped

2 thinly sliced green chillies

½ cucumber sliced

2 tbsp runny honey

4 tbsp soy sauce

3 tbsp sesame oil

Juice of 2 limes

For the sour chilli dip

2 red peppers

4 red chillies

3 cloves of garlic, grated

75g caster sugar

100ml white wine vinegar

1tsp chilli flakes

2tsp cornflour mixed with 2tsp water

Juice of 2 limes

1tsp salt

METHOD

1: Place the chicken into the brine and leave for 8 hours. Remove and pat dry. Mix together the 1tbsp of turmeric and the 1tbsp of ground cumin and add some cold water to make a paste. Rub this mix into the chicken and cover it with clingfilm. Place it back into the fridge and leave it overnight.

2: Meanwhile, make the satay sauce. Roast the blanched peanuts in a pre-heated oven at 180°C with a little oil on a baking tray until they are golden and brown. This will take about 8-10 minutes. Remove them from the oven and leave to cool completely. When cold, roughly chop them with a sharp knife or put them into a food processor and pulse blitz them until they look like ‘nibbed almonds’.

3: Place the lemongrass, ginger, garlic and the onion into a food processor and pour in a little water and blitz to a paste. In a large saucepan pour in the 75ml of vegetable oil and heat up. Add the blitzed lemongrass paste and cook out until soft. This will take 6-8 minutes. Add the ketup manis if you have it or just use the soy sauce and dark brown sugar. Add the dried chillies, chopped red chillies, water, coconut milk and lime juice and zest. Cook out for 4-5 minutes. Add the cooled chopped peanuts and bring to the boil. Remove from the heat and leave to cool. Place into the fridge until needed.

4: The next day, pre-heat the oven to 120°C. Place the chicken into a roasting tray and pour on all of the marinade. Place into the oven and cook very slowly for 2 ½ hours. Be careful that the oven isn’t too hot and watch that it doesn’t burn. If needs be, you can add a splash or two of water whilst cooking.

5: Meanwhile, to make the chilli sauce, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough puree. Pour this mix into a saucepan and bring to the boil .Cook out for 2-3 minutes. Whisk in the cornflour mix and cook until it thickens. Finish with the salt, lime juice and the chilli flakes. Keep to one side to cool.

6: Turn the oven up to 200°C for a final 10 minutes and baste the chicken with the peanut sauce. Remove and leave to rest for 20 minutes. Keep it basted in the satay sauce.

7: To mix the salad, place the spring onions, peanuts, green chillies and cucumber into a bowl. Pick the coriander leaves and add them to the bowl. Finely slice the stalks and throw them in. In a small bowl, pour in the runny honey and whisk in the soy sauce, sesame oil and juice of the two limes. Pour this over the salad and mix thoroughly. Serve with the chicken and chilli sauce.

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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