MAINS
Spicy satay chicken kebabs
Henrie Geyser
Posted Wed, 25 Apr 2007

I can’t imagine a world without nuts, especially giant peanuts which I am addicted to. And not only do I munch my way through copious quantities every month, I also love using it in food.

And forget all that old hogwash about peanuts being bad for you. They are excellent suppliers of carbohydrate and protein and are also rich in minerals, Vitamin E, folate and niacin.

To top it all over 70% of the fats in peanuts are the 'good' poly-unsaturated and mono fats. So there, all you scale watchers!

Many Asian and African dishes benefit from the rich flavour of peanuts and I love the combination of chili and peanut which forms the basis of today’s spicy chicken kebabs.

To serve four portions as a main course you will need:

4-8 chicken kebabs (You can buy them ready made or make them yourself by slicing 4-6 filleted chicken breasts into chunks and skewering them onto metal or wooden skewers)

2 cloves of garlic, finely chopped

½ teaspoon peri-peri powder

1 fresh green chili, finely chopped, seeds and all

1 small onion, peeled and grated

The juice of 1 lemon or lime

2 tablespoons peanut oil

½ cup of peanut butter

2 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon peeled and finely grated fresh ginger

Slice the chicken and set aside.

In a glass bowl mix all the other ingredients.

Add the chicken pieces and coat well.

Cover and set aside to marinate overnight in the fridge, or for about two hours at room temperature.

Take the chicken out of the marinade and slide the pieces onto skewers and grill or braai over medium heat until just done. Be careful not to overcook otherwise they will become dry and yukkie.

Serve with fresh lemon slices.