Chicken satay is one of my favourite things in the world.  Granted, there is a marinade involved so you need to plan ahead.  But apart from that it’s really easy to make.  I chose this recipe as I wanted to match something with Fleur du Cap Sauvignon Blanc which is a really delicious upstanding example of South African Savvy B.  The wine is brilliantly clear with green edges. On the nose there is an abundance of melon, white peaches, litchis, gooseberries and just a hint of asparagus.  It goes well with mildly spicy food and with chicken so satay was a perfect choice.  Also something you can cook on the barbie if you’ve got good weather.

chicken satay, braai, barbecue, south african wine, fleur du cap

Ingredients for 12 skewers

Satay

Half a large tub of plain yogurt

1 teaspoon ginger, grated

1 clove  garlic, crushed

1 tablespoon curry powder

750 gms chicken breasts, cut into strips

20 wooden skewers, (soak them in water for half an hour to prevent them from going on fire on the barbie!)

Vegetable oil, for grilling

Peanut sauce

1/2 pot of smooth peanut butter

50 ml soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar

2 limes, juiced

100 ml hot water

Chopped peanuts, for garnish

Method

Chicken Satay

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Put the chicken strips in the yogurt marinade into a sealable plastic bag and gently mix around until well coated. Pop the bag in the fridge for at least 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the  middle of the piece, so that it stays in place during grilling.

You can pop them on a barbie or place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays with the peanut sauce on the side, and a few slices of lime.

Peanut Sauce

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.