Chicken Satay

Thanks to Jamie Oliver for this delicious recipe. It was easy, especially yummy and considered a "30 minute meal" (that is if you have everything completely together, washed, and you are in a speedy mood).

picture courtesy of www.channel4.com

Satay
Half a small bunch of fresh coriander
1 fresh red chilli
Half a clove of garlic
3 heaped tbsp good-quality crunchy peanut butter (I used smooth)
Soy sauce
2cm piece of fresh ginger
2 limes

Chicken
4 x 180g skinless chicken breasts
Runny honey, for drizzling

Noodles
250g dried medium egg noodles (1 nest per person)
100g unsalted cashews
Half a medium-sized red onion
1 fresh red chilli
Small bunch of fresh coriander
1–2 tbsp soy sauce
1 lime
1 tsp sesame oil
1 tsp fish sauce (I didn’t use this)
1 tsp runny honey

Seasonings
Olive oil
Extra virgin olive oil
Sea salt and black pepper

Satay: Put the coriander (stalks and all) into the food processor with the chilli (stalk removed), peeled garlic, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a spoonable paste. Season to taste. Spoon half into a nice bow and put the rest aside.

Chicken: Skewer the chicken into 4 kebabs. Scoop the rest of the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavour into the meat. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill, for about 8 to 10 minutes on each side, or until golden and cooked through. Flip, drizzle with honey and cook 8-10 more minutes.

Noodles: Put the nests of noodles in a large bowl, cover with boiling water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin or against a work surface. Add to the warm pan and leave to toast, tossing occasionally and keeping an eye on them. Add 1 t honey & mix.

Peel the red onion and put half in the processor with the chilli (stalk removed) and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tablespoons of soy sauce. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander and add mixture along with the cashews.

Serve the chicken with the rest of the satay sauce for dipping.