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OTR Chicken Satay

Created by George Biffen, owner and founder of Biffen’s Kitchen in Croyde, Devon, this colourful, fresh Chicken Satay dish is just one of the many street food inspired dishes that the customers love.

Method

  1. Get all ingredients together before you start cooking. Combine the satay marinade ingredients in a small bowl (excluding the chicken & onions).
  2. From the bowl, add 3 tablespoons of the satay marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.
  3. Roughly chop the onions. Zest and then juice the lime.
  4. In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.
  5. Turn down the heat a little then add 1 tbsp of oil, followed by chilli, onion and garlic. Sauté until the onion is translucent which will be around 2/3 minutes.
  6. Then add the remaining satay marinade and cook for 1 minute
  7. It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.
  8. Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.
  9. Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it’s not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.
  10. To serve: fluffy basmati rice, cabbage slaw, pink pickled onions, extra peanuts, fresh chillies, chopped coriander and a wedge of lime.