Chicken Satay

8 chicken fillets, thinly sliced
juice of 2 lemons
2 heaped dsp coriander seeds
2 heaped dsp cumin seeds
1 tsp black pepper corns
1 heaped tsp sweet smoked paprika
1 heaped tsp turmeric
2 cloves garlic
a very large chunk of ginger
3 inch of fresh chilli
4 tsp harissa paste
1 onion
2 tsp sesame oil
1 tbsp olive oil
2 ½ dsp soy sauce
2 tbsp soft dark brown sugar
1 tsp salt
2 handfuls finely chopped spring onions
400g crunchy peanut butter
200ml coconut milk

Marinade the chicken in lemon juice for half an hour. Dry toast the coriander and cumin seeds until aromatic then add the black pepper corns, paprika and turmeric and remove from the heat once aromatic. Put in a blender along with the garlic, ginger, chilli and harissa paste and spices until the spices are crushed. Add an onion, the sesame oil, olive oil and 2 dsp soy sauce and blend to a paste. Add the brown sugar and salt and stir in the spring onions, then add the mixture to the chicken and leave to marinade for a few hours. Mix together the peanut butter and coconut milk and add to the bowl along with some extra salt and pepper and 1/2 dsp soy sauce. Shallow fry in olive oil and serve with rice, chapattis and this delicious sweet chilli sauce.

Serve with rice and chappatis


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