Tuesday, 14 September 2010

Satay Chicken

It was the middle of summer and it was the barbecue season. I thought it would be a great time to try making satay, Malaysian style, for the first time. However, I was feeling a bit lazy and did not feel like cutting the chicken into little pieces. Hence, I decide to marinate the chicken in quarter portions. Nothing wrong with that ... after all, they often sell it this way in the streets of Bangkok.

So I concocted a mixture of ground coriander, fennel, cumin, ginger, garlic, coconut milk, and some salt and sugar to taste. It all looked and smelt fine and I marinated the chicken for about 4 hours.

Then the rain came down. We have had quite a wet second half to this summer and our hopes for a bbq in the garden was thwarted. So, I decided to pop the chicken into the oven.

After turning them over about 4 times, it is ready. I basted it with its own juice / oil throughout the cooking process.

I served it with shop - bought peanut sauce and rice. Tasted fine, but could have been a lot better with the charcoal bbq taste to it!