Friday, December 5, 2014


donna's chicken skewers with peanut sauce from the latest cook book of donna hay, the new classics.
recipe after the break

2 tablespoons peanut oil, plus extra, for brushing
4 long red chillies, chopped
4 cloves garlic, crushed
1 teaspoon sea salt flakes
2 cups/300g roasted unsalted peanuts
⅔ cup/180g grated dark palm sugar
1 cup/250ml boiling water
6 x 160g chicken breast fillets, each sliced into 8 strips
24 bamboo skewers, soaked in water
thai basil leaves and lime wedges, to serve

place the peanut oil, chilli, garlic, salt, peanuts, palm sugar and boiling water in a food processor and process until a thick sauce forms. 

transfer half the sauce, reserving the remaining sauce, to a bowl with the chicken and toss to coat. 
place in the fridge for 1 hour.
preheat a char-grill pan or barbecue over high heat. 
thread the chicken onto skewers,  brush with oil and cook for 3–4 minutes each side or until cooked through and golden. 
serve the skewers with the reserved peanut sauce, basil leaves and lime. 
serves 4–6

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