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Chicken Satay with Baked Cucumbers

The Baked Cucumbers is actually a dish that I got from Julia Child’s “Mastering the Art of French Cooking”, but instead of taking butter, I took vegetable, sesame oil and chili which gave it a little Asian twist to go with the Chicken Satay. And for the Chicken Satay: it’s just nice to make something that you’d normally get from a restaurant or your local Asian take-away. Serves 2 as a main course and 4 as a starter

  • Total time: 40 mins (excluding time to marinate)

Ingredients

  • For the Chicken

    400 g Chickenbreast skinless
    1 tsp red Currypaste
    40 ml Coconut milk
    1 tsp Palm sugar
    2 tsp fish sauce
    Juice of ½ a lime
    1 tsp soy sauce
    4 tbsp vegetable oil
    For the Sataysauce

    100 g chunky Peanutbutter
    30 g chopped roasted peanuts
    80 ml Coconut milk
    Juice of ½ a lime
    ½ tsp red Currypaste
    1 tsp fish sauce
    1 tbsp soy sauce
    2 Kaffir lime leaves
    1 Chili
    Salt
    Palm sugar
    Coriander
    For the cucumber

    1 cucumber
    3 spring onions
    ½ Chili
    Coriander
    1 tbsp Sesame oil
    1 tbsp rice vinegar
    1 tbsp Sugar
    1 tbsp Salt
    1 tbsp Vegetable oil
    Equipment

    2 bowls
    1 small bowl
    Griddle pan
    6 wooden skewers
    Baking dish

Method

  1. Cut your chicken breast into chunks and put them into a cold bowl. For the marinade, mix together all the remaining ingredients and put into the bowl with the chicken. Toss until the chicken is evenly coated by the marinade. Let it stand for at least an hour.
  2. Peel the cucumber and halve lengthwise. Scoop out the inner part with a teaspoon and cut into 2 cm slices. Put the chunks into a bowl and add the sugar, salt and rice vinegar. Taste the marinade, it should not be too vinegary. Let it stand for at least an hour. Preheat your oven to 180°C.
  3. When your marinating time is over, take the cucumber and fill them into a baking dish. Add the sesame oil and vegetable oil. Finely chop the spring onions and the chili and add to the cucumbers. Toss and then put into the oven for 30 minutes. For the Satay or peanut sauce, mix together all the ingredients and season to taste.
  4. Meanwhile, take your chicken and get the chicken onto your wooden skewers. Do not throw away the remaining marinade. Put your griddle pan onto the stove onto high heat. Once the pan is screaming hot, add your vegetable oil. Do not add the oil when the pan is cold, as it will burn and deter the taste of the chicken. Get the chicken into the pan and let it cook on one side for about 3 minutes without turning or touching it.
  5. When you turn the chicken, it should have a nice browned colour. Fry the chicken on the other side for about a minute or two and then turn down the heat to medium. Then, take the remaining juices of the marinade and drizzle them over the chicken. After another minute, the chicken should be done. Transfer to a large platter or chopping board. Get the cucumbers out of the oven and garnish with some coriander. Serve with the peanut sauce.

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