Recipes CHICKEN SATAY SOSATIES
CHICKEN SATAY SOSATIES
Love chicken skewers, well then you will adore these Jan Braai Chicken Satay sosaties.
All you have to do is light up the braai and we will bring some serious flavour in your home.
- WHAT YOU WILL NEED -
- 1 pack deboned chicken breast fillets or thighs
- Cape Herb and Spice CARIBBEAN JERK
- 1 tot vegetable oil
- 1 onion (very finely chopped or even grated)
- 2 cloves garlic (chopped or crushed)
- ½ tsp chilli powder (or 2 fresh red chillies, finely chopped)
- 1 tot brown sugar
- ½ cup peanut butter (crunchy or smooth)
- 1 tot soy sauce
- 1 can coconut milk
- METHOD -
MAKE THE SAUCE
Heat the oil in a small to medium-sized potjie or pan and fry the onion, garlic and chilli until soft.
Next you add the brown sugar and fry until the sugar starts to caramelise.
Add the peanut butter and soy sauce, and stir well. Now add the coconut milk and bring to the boil while stirring until it forms a smooth sauce. Reduce the heat by dragging away some of the coals under the potjie and let the sauce simmer for about 15 minutes.
The satay sauce is now ready to be served with braaied chicken sosaties.
HOW TO MAKE AND BRAAI CHICKEN SOSATIES
Buy deboned chicken thighs or breasts and cut them into small bite-sized blocks. Rub the meat with Cape Herb and Spice 's Caribbean Jerk seasoning and then skewer the meat. Cover the sosaties and leave them in your fridge until you braai them.
Chicken sosaties braai in about 10 minutes over medium-hot coals and you can see the meat change in colour as it cooks.
Recipe and pictures by: Jan Braai
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