Inspired by satay from South-East Asia, my version includes ground crayfish and one of my favourite spices, ehuru, which gives the dip a slightly citrusy tang.
Serve this as a starter or Small Chops.
Ingredients
- 450g chicken thigh or breast fillets (thigh is more flavoursome)
- 30 small wooden skewers (soaked in cold water for several hours)
- For the marinade
- 15g ginger (finely grated)
- 2 cloves garlic, about 10g (finely minced)
- ½ teaspoon Cameroon Pepper
- Juice of 2 limes
- 2 tablespoons vegetable oil
- 2 tablespoons coconut milk
- ½ teaspoon coriander seeds (lightly roasted and finely ground, optional)
- Lime quarters to serve
- Salt to taste
- For the dip
- 2 tablespoons peanut butter
- 2 tablespoons coconut milk
- ½ small red bell pepper, about 30g
- 1 Scotch Bonnet chilli, about 8g
- 25g ginger (finely grated)
- Juice of 1 lime
Instructions
- Cut the chicken into bite-sized pieces and place in a bowl.
- Liquidise the marinade ingredients and pour over the chicken. Cover and leave in the fridge for at least half an hour, preferably several hours or overnight.
- Pre-heat the grill to a moderately hot temperature (200OC/400OF/Gas Mark 6).
- Remove the chicken from the marinade, shaking off and reserving any excess and thread the chicken pieces onto the skewers.
- Place under the grill and cook the chicken on each side for 3-5 minutes. Pierce with a sharp knife to check that the chicken is thoroughly cooked (the juices will run clear).
- To make the dip, simply liquidise all the ingredients. Pour into a saucepan with 6 tablespoons of the marinade. Cook on a low heat for about 8 - 10 minutes until it reaches the desired consistency. Serve at room temperature with the chicken.
Notes
Makes 25 - 30 Skewers