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Recipe »Chicken-Satay-Skewers with Coconut-Peanut-Sauce«
sisterMAG No. 48 revolves around »The Netherlands«. A wonderful country that not only artistically, but also culinary has much to offer! Food photographers Klara & Ida created three delicious, hearty classics of Dutch cuisine for our latest issue. Find here the free recipe download for the Chicken-Satay-Skewers with Coconut-Peanut-Sauce.
- Recipes & Photos: Klara & Ida
Chicken-Satay-Skewers with Coconut-Peanut-Sauce
Ingredients:
For the marinade
- 450 g chicken, cut into 3 cm pieces
- 2 cloves of garlic, skin removed
- 1 onion, peeled, cut into very thin rings
- 3 cm ginger, peeled, cut into thin slices
- 4 tbsp Kecab Manis (a sweet soy sauce)
- 2 tbsp lemon juice
- 2 tbsp coconut oil
- Wooden skewers, soaked in water
For the peanut sauce
- 1 clove of garlic, skin removed and minced
- 3 cm ginger, peeled, cut very finely
- 5 tbsp unsweetened peanut butter
- 2 tsp Sambal Olek
- 2 tbsp soy sauce
- 200 ml coconut milk
To garnish
- finely sliced red chili, cucumber salad
Preparation:
- Put the chicken and add minced garlic, onions, ginger, Kecab Manis, lemon juice and coconut oil. Mix everything well so the meat is completely coated in the marinade.
- Put a lid on the bowl or seal it with cling film. Refrigerate for at least 1 hour.
- Meanwhile, soak the skewers in water so they won’t burn while frying. Prepare the peanut sauce by mixing all the ingredients into a smooth sauce.
- Take the chicken out of the marinade and put it onto the skewers.
- Grill meat on charcoal barbecue or fry it in a pan. Serve with the peanut sauce and optionally with sliced red chilis and fresh cucumber salad.
Ingredients: