Chicken Satay with Quick-Pickled Cucumbers

Satay brags being a versatile host to meats, fishes or even vegetables. Better yet, if your cupboard is anything like mine, packed full with asian condiments, you'll probably find you have most of the ingredients in already. Whilst the dish originates in Java, Indonesia, it has certainly made its way round South East Asia. After sampling satay from vendors in Indonesia, Singapore and Malaysia, each having their own take, I found it to be far richer without coconut milk. The sour cucumbers paired in this recipe provide a much needed balance with the umami.

Serves 2 (can easily be doubled)

Ingredients:

~ 2 chicken breasts, skinless

~ Handful of salted peanuts, roughly chopped (optional)

~ 3 spring onions, sliced thinly on an angle

~ Small bunch of coriander

~ Handful of sesame seeds

For the marinade:

~ 2 tbsp smooth or crunchy peanut butter

~ 2 tbsp dark soy sauce

~ 1 tbsp clear honey

~ Juice of 1/2 a lime

~ 1 red chilli

~ Thumb size piece of ginger

~ 1 garlic clove

~ 1 tsp fish sauce

~ 2 tsp sesame oil

For the pickled cucumber:

~ 1/2 cucumber

~ 50ml white wine vinegar

Method:

1. Prepare the marinade by peeling and dicing the ginger and garlic. Dice the chilli, removing the seeds if you prefer it less spicy. Mix with the remaining marinade ingredients, you should have a thick sauce, if you are finding it too stiff simply loosen with a splash of water.

2. Slice the chicken into thin strips and add to the marinade in a bowl. Cover and leave in the fridge for at least 4 hours before or up to the night before to tenderise the meat.

3. Preheat the oven to 190oC/375F/Gas Mark 5.

4. Place the meat on skewers, double threading the strips to ensure they stay on the skewers. Place the skewers on a baking tray and cook in the oven for 15 minutes, until the juices run clear.

5. Meanwhile pickle the cucumbers. Peel the cucumber using a vegetable peeler to create thin ribbons, place in a shallow bowl and cover with the vinegar. Add a pinch of salt. Set aside until you’re ready to serve.

6. Serve the skewers, with the pickled cucumbers, sprinkling over the seeds, peanuts, coriander and spring onions. Rice would go lovely with this dish.