SATAY CHICKEN LEG WITH PEANUT SAUCE

Serves 2

INGREDIENTS

2 USA broiler leg quarters

Marinade
8 shallots
4 garlic
1 inch ginger
1 inch turmeric
2 stalks lemongrass (white portion)
1 tsp coriander powder
2 tbsp oil
Salt and sugar to taste
Water as needed

Method

1. Peel the shallots, garlic, ginger and turmeric.
2. Remove the hard outer layer of the lemongrass and use only the lower white portion.
3. Blend all the above ingredients in a blender or food processor, add water if needed.
4. Massage the marinade into the chicken.
5. Marinate for at least 4 hours in the refrigerator or best overnight.
6. When ready to cook, preheat oven to 180°C.
7. Bring chicken back to room temperature.
8. Lay chicken on a roasting tray lined with parchment paper.
9. Roast for 40 to 45 mins or until internal temperature is 75°C or the juice runs clear when pierced with a skewer.

Peanut butter sauce
2 tbsp crunchy peanut butter
1 tsp tamarind paste
3 tbsp oil
300 ml water
Salt to taste
½ tbsp dark sauce
Juice from 3 calamansi lime or to taste
5 kaffir lime leaves sliced thinly
3 tbsp coconut sugar or Gula Melaka

To blend
5 shallots
3 garlic
2 slices of ginger
1 stalk lemongrass
3 to 4 fresh chili to taste
Water as needed

1. Peel the shallots, garlic, ginger and blend them together with the lemongrass stalk and chillies in a food processor till fine.
2. Add some water to aid the blending.
3. In a pot, heat 3 tbsp of oil and sauté the spice paste till aromatic.
4. Add the peanut butter, tamarind paste and 300 ml water. Stir to combine.
5. Add the coconut sugar or Gula Melaka and salt to taste. Add dark sauce.
6. Lower heat and continue cooking for another 10 mins. Stir continuously to prevent sticking. Add water if needed and adjust to the desired consistency.
7. Taste and adjust seasoning. Add the lime juice and use half the amount of kaffir leaves, the other half to set aside for garnishing. Stir to combine and turn off the heat.

To serve
Either drizzle the sauce over the chicken or serve as a dipping sauce.
Pair beautifully with coconut rice or with a side of cucumber and grilled pineapple.