Chicken Satay with Peanut Sauce Baked Curried Brown Rice and Apricots

Chicken Satay with Peanut Sauce Baked Curried Brown Rice and Apricots

Posted 2016-08-14 by finyfollow

I love peanut butter, and have not had satay for a long time so made this chicken satay with a very delicious peanut sauce.

To go with it I made a baked curried brown rice with apricots.

Preparation Time: 45 minutes plus 2 hours standing
Cooking Time: 60 minutes
Makes: 3 servings

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

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!

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    227826 - 2023-07-17 10:32:54


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