Spicy Chicken Satay Skewers with Chili Dip

Ingredients

• 150 g peanuts
• 1 dried red chili pepper
• 1 Shallot
• 1 tbsp peanut oil
• 2 tbsp peanut butter
• 1 tsp curry powder
• 1 untreated lemon (juice and zest)
• 1 pinch sugar
• Salt
• black pepper (ground)
• 100 ml chicken broth
• 4 chicken breast fillets (about 140 g each)
• 2 chili peppers
• 2 tbsp honey
• 50 ml rice wine
• 50 ml light soy sauce

Instructions

1. 1.

   Roast the peanuts without fat in a pan, let cool, then crush with the chili pepper in a mortar. Peel and finely chop the shallot, sauté until translucent in 1 tbsp hot oil. Stir in peanut cream, curry, crushed nuts with chili, lemon zest and juice; season with sugar, salt, and pepper, adding chicken broth until the sauce is creamy. Let cool.

2. 2.

   Wash, pat dry, and cut the chicken into thin strips about 2 cm wide; thread them onto wooden skewers in a wave pattern and brush with peanut sauce. Cook in a non‑stick pan without oil for 3–4 minutes per side until golden brown.

3. 3.

   For the dip, wash the chili peppers, slice into fine rings, mix with honey, wine, and soy sauce. Serve in small bowls alongside the skewers.