Satay chicken pieces

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• Viv

  15 December 2010

  Viv rated and commented on this recipe

  

  This is another really lovely way to cook chicken. But I've discovered you need to use young lemongrass and you need to chop it quite finely. Marinating for 24-48 hours in the 'fridge meant that the flavours really permeated the chicken. A big thumbs up!

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• Claire

  28 January 2011

  Claire rated and commented on this recipe

  

  I ate this hot out of the oven with some rice but I can see that it would probably be better eaten cold as intended as the flavours are quite delicate and would probably be more apparent when cold. I added half a chilli to the mixture and next time I would omit the cumin as it seemed a bit at odds with the rest of the flavours.

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• nikk

  12 February 2011

  nikk rated and commented on this recipe

  

  A good one for the lunch box, great with a noodle salad.

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• ahmz

  17 March 2011

  ahmz rated and commented on this recipe

  

  This was great - everyone loved it, and was very easy to make .. keep it up http://ahmz-homecooking.blogspot.com

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• sair

  27 April 2011

  sair commented on this recipe

  This was great. Ate it warm! Boys having it tomorrow a tried ours! Chilli may be a good addition!

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• Cazza

  03 May 2011

  Cazza commented on this recipe

  This was delicious. I think I could've eaten the marinade on it's own! I agree that a touch of chopped chilli could be nice. I made the yellow rice recipe on here to have cold with the chicken. Really nice picnic food. Mine didn't take an hour to cook but they were quite small thighs and drumsticks. I think there's a slight typo in the recipe - it says to place the chicken skin-side up, but the ingredients says skinless chicken. I took it to mean slit-side up.

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• peppera

  27 January 2012

  peppera commented on this recipe

  How do you cook skinless chicken "skin side up"? :P

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• peppera

  27 January 2012

  peppera commented on this recipe

  I was too slow...

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http://www.bbcgoodfood.com/recipes/691639/

http://www.bbcgoodfood.com/recipes/691639/

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Ingredients

• 6 skinless chicken drumsticks and 6 skinless chicken thighs
• zest and juice 1 lime
• 2 lemongrass , very roughly chopped
• 2 thumb-size chunks ginger , very roughly chopped
• 3 garlic cloves
• 2 tbsp peanut butter , crunchy or smooth
• ½ tsp each turmeric and ground cumin
• 160ml can coconut cream
• 20g pack coriander , plus extra to serve, if you like
• a little oil , for greasing
• sweet chilli sauce or mango chutney , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Ingredients

• 6 skinless chicken drumsticks and 6 skinless chicken thighs
• zest and juice 1 lime
• 2 lemongrass , very roughly chopped
• 2 thumb-size chunks ginger , very roughly chopped
• 3 garlic cloves
• 2 tbsp peanut butter , crunchy or smooth
• ½ tsp each turmeric and ground cumin
• 160ml can coconut cream
• 20g pack coriander , plus extra to serve, if you like
• a little oil , for greasing
• sweet chilli sauce or mango chutney , to serve

Per serving

302 kcalories, protein 34g, carbohydrate 3g, fat 17 g, saturated fat 10g, fibre 0g, sugar 2g, salt 0.4 g

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