Chicken with Spicy Peanut Dip
 
 
Serve this as a starter or Small Chops.
Author:
Recipe type: Starter
Cuisine: New Nigerian
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
  1. Cut the chicken into bite-sized pieces and place in a bowl.
  2. 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.
  3. Pre-heat the grill to a moderately hot temperature (200OC/400OF/Gas Mark 6).
  4. Remove the chicken from the marinade, shaking off and reserving any excess and thread the chicken pieces onto the skewers.
  5. 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).
  6. 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
Recipe by The Executive Mama Put at https://www.executivemamaput.com/chicken-with-spicy-peanut-dip/