Peanut-Crusted Chicken Brochette with Pickled Daikon Recipe
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Easy
Inspired by Stosie Madi’s love of Asian satay chicken and her memories of growing up on a peanut farm, this recipe combines a tangy tamarind-peanut sauce with peanut-crusted chicken and sharp pickled daikon.
It makes a great starter or can be served with rice as a main.
Extracted from Open Kitchen by Great British Chefs (Clearview Books, £25).
All Photography by Andrew Hayes-Watkins.
Ingredients for Chicken Brochette Serves: 4
- 25g fresh red jalapeno chilli paste
- 40g crunchy peanut butter
- 30g tamarind paste
- 30g fresh ginger paste
- 15g fresh garlic paste
- 50ml chicken jelly
- 10g brown sugar
- 20ml vegetable oil
- 20ml rice wine vinegar
- 600g chicken breast or skinless boneless chicken thighs, cubed
- 80g roasted peanuts, roughly chopped
- Pickled daikon:
- 250g daikon
- 5g sugar
- 50ml rice vinegar
Ingredients for Peanut and Tamarind sauce:
- 25g vegetable oil
- 15g fresh garlic paste
- 20g onion paste
- 15g fresh chilli paste
- 15g fresh ginger paste
- 50g tomato paste
- 200ml chicken stock
- 80g peanut butter
- 40g fresh tamarind paste
- 20g brown sugar
Ingredients for Fried wild garlic:
- a few wild garlic leaves
- vegetable oil, for frying
How to make Chicken Brochette
- Chicken brochette marinade: Blend together all of the ingredients except for the chicken and roughly chopped peanuts. Add the paste to the chicken, and mix well. Leave to marinate overnight.
- Pickled daikon: Peel and thinly slice the daikon and toss with the sugar and 5g salt. Transfer to a colander and leave to strain for at least 2 hours. After this time, strain and transfer to a bowl, add the rice wine vinegar, toss well and marinate overnight.
- Peanut and tamarind sauce: Heat the oil in a pan, add the garlic, onion, fresh chilli, ginger and tomato pastes, and cook until fragrant and slightly softened. Add the chicken stock and mix well, then add the rest of the ingredients.
- Blend with a stick blender until smooth, then cook over a low heat until the sauce is reduced and, ideally, the peanut oil breaks out from the sauce. Taste for seasoning and keep warm until ready to serve.
- Chicken brochette: Thread the marinated chicken onto skewers and prepare the barbecue for cooking the chicken.
- Grill the chicken while constantly basting with the marinade, rotating constantly until tender – about 6 minutes. Once the chicken is cooked, roll each skewer in the chopped peanuts, mixing well to cover.
- Fried wild garlic: Heat 1cm oil in a small frying pan and briefly fry the wild garlic leaves for 30 seconds or so, or until they crisp up. Drain on paper towels.
- To serve: Place a skewer on a plate, spoon a little warm sauce on the side and serve alongside the pickled daikon.
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