Satay chicken recipe jamie oliver - Main dishes meat

Author: Natalie Brooks

Recipe JAMIE OLIVER chicken skewers, amazing satay sauce & fiery noodle salad by Iona stewart, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - meat. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries.

Chicken satay
JAMIE OLIVER chicken skewers, amazing satay sauce & fiery noodle salad
Chicken Skewers, Satay Sauce and Fiery Noodle Salad
Jamie Oliver’s gnarly peanut chicken with lime & chilli
How do you make Indonesian chicken satay with peanut sauce?
What is chicken satay sauce made of?
What goes with satay chicken?

Chicken satay

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
Provided by: Jamie Oliver
Total time: 40 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 15

Ingredients:

1 level teaspoon medium curry powder
½ level teaspoon ground cumin
1 heaped teaspoon turmeric
3-4 fresh chillies
2 cloves of garlic
5 cm piece of ginger
1 bunch of fresh coriander (30g)
6 tablespoons crunchy peanut butter
2 tablespoons low-salt soy sauce
6 spring onions
4 limes
8 free-range chicken thighs , skin off, bone out
1 handful of shelled peanuts
groundnut oil
¼ of a watermelon (1.5kg) , or 1 ripe pineapple

Nutrition:

How to cook:

Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.

Notes: Easy chicken satay with peanut sauce, Juicy grilled chicken satay skewers served with peanut sauce for dipping is a delicious, easy dinner recipe perfect for summer nights.

Tags:

skewers satay sauce and fiery noodle salad jamie olivers gnarly peanut chicken with lime chicken skewers satay sauce and fiery noodle salad jamie oliver chicken skewers amazing satay olivers gnarly peanut chicken with lime jamie oliver chicken skewers amazing satay sauce satay chicken recipe jamie oliver

Jamie Oliver Makes Chicken Skewers In Under 30 Minutes

Jamie Oliver makes these delicious chicken skewers look easy! Juicy meat, savory satay sauce Duration: 3:05

JAMIE OLIVER chicken skewers, amazing satay sauce & fiery noodle salad

Recipe JAMIE OLIVER chicken skewers, amazing satay sauce & fiery noodle salad by Iona stewart, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - meat.
Provided by: THERMOMIX ® RECIPE
Total time: 30 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 27

Ingredients:

1 red chilli
1/2 bunch coriander
1/2 clove garlic
3 heaped tablespoons crunchy peanut butter
soy sauce
2 centimetre fresh ginger
2 Limes
700 g chicken breast
runny honey, For drizzling
250 g Dried med. egg noodles
100 g Unsalted Cashews
1/2 Med. red onion
1 red chilli
1 bunch coriander, Small
1-2 tablespoons soy sauce
1 lime
1 teaspoon sesame oil
1 teaspoon fish sauce
1 teaspoon runny honey
2 Little gem lettuce
1/2 bunch coriander, Small
1 red chilli
soy sauce
1 lime
Olive Oil.
Evoo
salt & pepper

How to cook:

{'@type': 'HowToSection', 'name': ['Satay', 'Chicken'], 'position': ['1', '2'], 'itemListElement': [{'@type': 'HowToStep', 'position': '1', 'name': '\xa0Turbo 1 s...', 'text': 'Turbo 1 second the cashew nuts with thermomix.\n\nCut off stalks, peel the ginger, zest both limes and juice one. Add all ingredients with a splash of water and blitz on turbo until a spoonful paste. Season to taste. Spoon half into a nice bowl and drizzle with EVOO, put the rest aside.'}, {'@type': 'HowToStep', 'position': '2', 'name': 'Line the c...', 'text': 'Line the chicken breasts up on a plastic board, alternating ends, and close together. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Thread any stray pieces on the ends of the skewers. To make the chicken crispier you can score it lightly on both sides. Scoop the rest of the satay mix into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavour into the meat. Clear away the board and wash the knife and your hands. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill, for about 8 to 10 minutes on each side, or until golden.'}, {'@type': 'HowToStep', 'position': '3', 'name': 'Trim the b...', 'text': 'Trim the bases off the little gemlettuces and get rid of any tatty outer leaves. Click the rest of the leaves off, halving the cores. Rinse in a colander, spin dry, then take straight to the table. Fill and boil the kettle.'}, {'@type': 'HowToStep', 'position': '4', 'name': 'Put the ne...', 'text': 'Put the nests of noodles in a large bowl, cover with boiling water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Add cashews to the warm pan and leave to toast, tossing occasionally and keeping an eye on them as you do other jobs.'}, {'@type': 'HowToStep', 'position': '5', 'name': 'Peel the r...', 'text': 'Peel the red onion half and put in the thermomix with the chilli (stalk removed) and the stalks from the bunch of coriander. Speed 6 for 5 seconds, then put into a large serving bowl with 1 or 2 tablespoons of soy sauce and a few lugs of extra virgin olive oil. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander, refresh quickly under cold water, drain again, then add to the bowl.'}, {'@type': 'HowToStep', 'position': '6', 'name': 'Toss your ...', 'text': 'Toss your cashews and turn the heat under them up to high. Add 1 teaspoon of honey, mixing and tossing the nuts in the pan. Once dark golden, tip them into the serving bowl and add the coriander leaves. Toss everything together and take to the table with the bowl of satay sauce.'}, {'@type': 'HowToStep', 'position': '7', 'name': 'Turn the s...', 'text': 'Turn the skewers over, drizzle with a little runny honey and put back under the grill for 8 to 10 minutes.\n\nRoughly chop the coriander leaves and finely slice the chilli speed 4 for 4 seconds, if using. Put into little side bowls, take both to the table and put next to the lettuce.\n\nTake the chicken to the table with a bottle of soy sauce and a few wedges of lime for squeezing over. Let everyone build parcels of lettuce, noodles, chicken, a sprinkle of coriander and chilli and a squeeze of lime.'}]}

Notes: Easy chicken satay with peanut sauce, Juicy grilled chicken satay skewers served with peanut sauce for dipping is a delicious, easy dinner recipe perfect for summer nights.

Chicken Skewers, Satay Sauce and Fiery Noodle Salad

This 30-minute meal took almost an hour but that was the fault of our food processor which is a little too big for small amounts of ingredients like in the satay sauce for this dinner.
Provided by: Suzanne Perazzini
Yields: 0 servings
Number of ingredients: 20

Ingredients:

Coriander
1 fresh red chilli
½ clove garlic
3 heaped tbsp crunchy peanut butter
Soy sauce
2cm piece ginger
2 lemons
4 chicken breasts
Honey
250g dried medium noodles (1 nest per person)
100g unsalted cashews
Sesame seeds
½ red onion
1 fresh red chilli
Coriander
1-2 tbsp soy sauce
1 lemon
1 tsp sesame sauce
1 tsp fish sauce
1 tsp runny honey

How to cook:

Put in a food processor, the coriander, garlic, peanut butter, soy sauce, ginger (peeled), grated rind of 2 lemons, juice from 1 lemon.
Process and add a little water.
Season.
Place half in a bowl.
Line breast up on board, alternating ends and push skewers through the breasts.
Cut between them.
Place the rest of the satay sauce into a roasting dish.
Add the chicken and rub the flavour into the meat.
Place on the top shelf of the oven under the grill for 8-10 minutes on each side.
Drizzle with a little honey and place back under the grill for a few minutes.
Put the noodles into a large bowl and cover with boiling water.
Leave to soak for 6 minutes.
Put a pan on the heat.
Bash up the cashew nuts and add to the pan to toast.
Peel the onion and place in a processor with the chilli and coriander. Pulse.
Place in a large bowl with 1-2 tbsp soya sauce and a little olive oil.
Add the juice of 1 lemon, the sesame oil and fish sauce.
Season and add the cooked and drained noodles.
Toss the cashews in the pan with some sesame seeds and 1 tsp honey.
Once golden, add to the bowl with some more coriander leaves.

Notes: Jamie Oliver's gnarly peanut chicken with lime & chilli, Flip the chicken breast over and cook the underside for about a minute and then spoon over the peanut sauce. Place it under the grill for about

Jamie Oliver’s gnarly peanut chicken with lime & chilli

Jamie Oliver’s easy gnarly peanut chicken with lime & chilli
Provided by: Sam
Yields: 2 servings
Number of ingredients: 7

Ingredients:

2 large chicken breasts
1 Tbsp olive oil + extra for finishing
2 limes, zest and juice
4 cloves garlic, crushed
2 – 3 heaped tablespoons peanut butter (smooth or crunchy)
1 – 2 red chillies, finely chopped (or a pinch of dried chilli flakes)
Salt & pepper

How to cook:

Turn your oven grill on and position the first rack about 10-15 cm from the top.
Cut the chicken in a criss-cross shape about 1/3 of the way into the flesh. Drizzle with 1 tablespoon of olive oil and then season with salt & pepper and the finely grated zest of one of the limes. Grate the zest from the other lime, and set aside
Place a 26cm ovenproof skillet on medium-high heat and put the cold chicken breasts into the pan, cut side down.
While that starts cooking, mix the following ingredients into a small bowl
Juice from the 1.5 limes, 2 – 3 heaped tablespoons peanut butter, the crushed garlic, as much chilli as you can handle and a little hot water to loosen the mixture to a spoonable consistency.
Flip the chicken breast over and cook the underside for about a minute and then spoon over the peanut sauce. Place it under the grill for about 5 minutes until the edges start getting brown and as Jamie Oliver says, ‘gnarly’.
Serve with a light drizzle of olive oil and the zest of the remaining lime, and lime wedges from the remaining half.

Notes: Gnarly Peanut Chicken | Quick and Easy Food, 693K views, 7.4K likes, 917 loves, 1.5K comments, 2.9K shares. Facebook Watch video from Duration: 1:31