Chicken

Matt Moran's peanut butter and ginger chicken with peanut sambal

Name: Peanut butter and ginger chicken with peanut sambal
Yield: 4
Ingredients: 2 garlic cloves, finely chopped; 2cm piece (10g) ginger, finely chopped; Juice of 1 lime; 1 tbs sriracha; 1 tbs kecap manis; 1 tsp ground turmeric; 2 tsp caster sugar; 100g crunchy peanut butter (we used Woolworths Macro); 12 skinless chicken thigh fillets; 2 tbs chopped coriander leaves; 2 long red chillies, chopped; 60g roasted salted peanuts, finely chopped; Coriander leaves; Lime halves

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 22, 2019

Enjoy an authentic taste of Indonesia in your very own home.

2 garlic cloves, finely chopped
2cm piece (10g) ginger, finely chopped
Juice of 1 lime
1 tbs sriracha
1 tbs kecap manis
1 tsp ground turmeric
2 tsp caster sugar
100g crunchy peanut butter (we used Woolworths Macro)
12 skinless chicken thigh fillets

Peanut sambal

2 tbs chopped coriander leaves
2 long red chillies, chopped
60g roasted salted peanuts, finely chopped
Juice of 1 lime

To serve

Coriander leaves
Lime halves

Method

1.

To make peanut butter marinade, combine all ingredients, except chicken, in a bowl. Add chicken and stir to coat. Cover and chill for 1 hour or overnight.
2.

For the sambal, combine all ingredients in a bowl and season. Set aside.
3.

Thread marinated chicken onto skewers.
4.

Heat a chargrill pan or barbecue to high heat and grease. Grill the chicken skewers, turning once, for 8-10 minutes or until cooked through and charred. Rest for 5 minutes, then scatter with coriander leaves. Serve with sambal and lime halves