Ingredients For the satay 400 g breast fillets
½ tbsp fish sauce
1 tsp ground coriander
1 tbsp fresh chopped coriander, including roots
½ tsp black pepper
1 clove garlic, crushed
For the peanut sauce ½ tbsp oil
1 shallot, finely chopped
2 cloves garlic, crushed
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
¼ cup crunchy peanut butter
½ tbsp sweet chilli sauce
½ cup coconut cream
For the rice 3 tsp butter
1 large shallot, finely chopped
1 clove garlic, crushed
1½ tbsp dried apricots, finely chopped
1 tsp coconut sugar
2 tsp curry powder
¾ cup brown rice
2 cups water
1½ tbsp lemon juice
¼ tsp pepper
¼ tsp thyme, dried
Method For the rice
Preheat the oven to 200°/180° fan forced.
Melt the butter in a flameproof dish (my Woll wok/saucepans have detachable handles, and can go in the oven, otherwise you may have to use two pans). Over medium heat, add the onion and garlic and cook for about 5 minutes, or until the shallot is soft.
Add the apricots and cook a further 3 minutes, stirring sometimes.
Reduce the heat and stir in the brown sugar and curry powder.
Cook, stirring until the sugar has caramelised -this should take about 4 - 5 minutes.
Add the rice and cook, stirring, for about 5 minutes.
Meanwhile, bring the water to the boil and add to the rice along with the lemon juice, pepper and thyme.
Cover, and bake in the oven for about 45 minutes or until all the liquid is absorbed and the rice is tender.
Put on each plate.
For the satay
Trim the chicken of all fat and cut it into thin diagonal strips.
Thread the chicken onto skewers.
Place them side by side in a non metal dish.
Make the sauce - below. Cover with the sauce.
Cover and put in the fridge for 2 hours, or overnight.
For the peanut sauce
Heat oil in a medium pan. Add the shallot and cook over a medium heat for 2 minutes.
Add the garlic, cumin, coriander and turmeric, and cook, stirring for a minute.
Stir in the peanut butter, chilli sauce and coconut cream. Mix well and cook over a low heat until it is heated through.
To make up
Put the satay under a preheated grill or on a bbq - I would have like to bbq it, but it was just too cold to go outside!
Grill for about 5 minutes, turning once until they are browned and just cooked through - do not overcook.
Put over the rice, or next to it, and cover with the sauce.
Or you can take it off the skewers if you have small children eating it. I took it off the skewers and re heated it the next night. Lovely flavours together!