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Chicken Skewers with Tomato and Peanut Sauce

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Chicken Skewers with Tomato and Peanut Sauce

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Ingredients

Adjust Servings:
60 g Brazil Nuts
60 g Cashew Nuts
500 g Chicken Breast
1 Large eggs
1 tsp Sea Salt
1/4 tsp Crushed Black Pepper
to drizzle Olive Oil
30 g Unsalted Skinned Peanuts
Large Knob Butter
1 small Onion finely chopped
2 cloves Garlic
2 Plum Tomatoes deseeded and chopped
80 ml Coconut Milk
1/2 tsp Chicken Bouillion
1/2 tsp Caster Sugar

Nutty chicken with a tomato and peanut dipping sauce

Cuisine:

Ingredients

Directions

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This tomato and peanut sauce recipe is found all over Brazil and allows me to have a small revenge on Nick for last year’s recipe, Feijoada! If there is one food I really hate it is beans but Feijoada is one of Nick’s favourite meals so I made it and ate it.  Aren’t I great? Now if there is one thing Nick hates, its peanuts so somehow this recipe seemed appropriate to me!

The most time consuming thing about this recipe is roasting the nuts and removing their skins! But all in all the whole thing take 50 minutes and is worth it. I really liked the peanut and tomato sauce, which complimented the chicken skewers brilliantly.

Thanks to Waitrose for another top recipe, I will happily have these again, Nick will take the Feijoada I think 😉

 

 

Steps

1
Done

Preheat the oven to 180°C, gas mark 4. Put the brazil nuts, cashew nuts and peanuts for the sauce in separate corners of a baking tray and bake for 8-10 minutes, or until lightly toasted. Remove and leave to cool. Set the peanuts aside. Rub the brazil nuts in a clean tea towel to remove their skins, then put in a food processor with the cashew nuts. Pulse into crumbs with a few larger chunks. Tip into a shallow bowl and set aside.

2
Done

Next, make the tomato and peanut sauce. Melt the butter in a small pan and add the onion, garlic and ground coriander; season. Cover and cook over a medium-low heat for 6-8 minutes, stirring occasionally, until soft and translucent. Stir in the rest of the sauce ingredients, including the toasted peanuts. Simmer for 8-10 minutes, or until the sauce has thickened. Transfer to the food processor and blend for 1 minute, until smooth; season. Return to the pan, ready to reheat before serving.

3
Done

For the chicken skewers, slice the chicken into 2cm strips. Lightly beat the egg and season with the salt and pepper. Coat the chicken strips in the egg, followed by the toasted nut crumbs. Thread the coated chicken onto metal skewers (or wooden skewers, soaked in hot water for 15 minutes first) and place on a lightly oiled baking sheet. Drizzle with a little olive oil and bake for 15-18 minutes, until firm and just cooked through. Serve with bowls of tomato and peanut sauce for dipping and some lime wedges for squeezing over, if liked.

Zoe Negus

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