Chicken Satay with Peanut Sauce

Ingredients

• 700g boneless chicken thighs, skin removed
• 4 shallots, peeled
• 4 garlic cloves
• 2 stalks lemongrass, pale part only
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp palm sugar
• 1 tbsp light soy sauce
• 1 tsp salt
• 3 tbsp vegetable oil, plus extra for basting
• 200g raw skinless peanuts
• 6 dried red chillies
• 3 shallots, extra, for the sauce
• 3 garlic cloves, extra, for the sauce
• 1 stalk lemongrass, extra, bruised
• 2 tbsp tamarind paste
• 3 tbsp palm sugar, extra
• 300ml water
• 1 tsp salt, extra
• 24 bamboo skewers
• 1 cucumber, cut into chunks, to serve
• 2 shallots, sliced raw, to serve

Before you cook

• Soak the bamboo skewers in cold water for at least 30 minutes so they do not burn.
• Cut the chicken into 2cm cubes, keeping a little fat on for juiciness.
• Soak the dried chillies for the sauce in hot water for 15 minutes, then drain.
• Blend the 4 shallots, 4 garlic cloves, 2 lemongrass stalks, turmeric, coriander, cumin, 2 tablespoons palm sugar, soy sauce, salt and 3 tablespoons oil to a smooth marinade.
• Mix the marinade thoroughly through the chicken and refrigerate for at least 1 hour, or overnight.
• Blend the drained chillies with the extra shallots and garlic and 3 tablespoons water to a paste.

Steps

1. Toast the peanuts in a dry pan over medium heat for 8 to 10 minutes, shaking often, until they are evenly browned and smell roasted.
2. Tip the peanuts onto a plate to cool completely, then pulse them in a food processor to a coarse rubble, leaving some texture.
3. Heat 2 tablespoons of oil in a saucepan over medium heat and fry the chilli and shallot paste for 8 minutes until it darkens and the oil separates.
4. Add the bruised lemongrass, the ground peanuts, the tamarind paste, the extra palm sugar, the extra salt and the water.
5. Simmer the sauce gently for 12 minutes, stirring often, until it thickens to the consistency of loose porridge.
6. Taste the sauce and balance it with more sugar, salt or tamarind until it is sweet, sour and savoury all at once, then set it aside.
7. Thread 4 or 5 pieces of marinated chicken tightly onto each soaked skewer, leaving a bare handle at one end.
8. Heat a charcoal grill until the coals glow white, or set a griddle pan over high heat.
9. Lay the skewers over the fire and cook for 3 minutes without moving them.
10. Turn the skewers, brush the cooked side with oil, and grill for another 3 minutes.
11. Continue turning and basting for 3 to 4 minutes more until the chicken is charred at the edges and cooked through.
12. Pile the satay onto a platter and serve with the peanut sauce, cucumber chunks and raw sliced shallots.