Liquorice and Almond Chicken Satay

Name: Liquorice and Almond Chicken Satay
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 3 large chicken breasts; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 1 tbsp liquorice powder; olive oil, for cooking; 2 large garlic cloves, crushed; little gem lettuce; sea salt, to taste; 3 tbsp lemon juice; 1 tbsp honey; sea salt flakes; 30g/1oz flaked almonds, toasted; sliced red chilli; a large pinch of sea salt; ½ tsp ground cinnamon; 2 tbsp rice wine; 4 tbsp dark soy sauce; ½ red chilli, finely diced; 2½ tsp liquorice powder; 1 tbsp dark soy sauce; 60 g/2 oz almond butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Switching out the curry in traditional satay for the anise flavours of liquorice takes this dish a little more north of its Indonesian home to China, for a deeper, richer flavour, so I have swapped the traditional peanuts and coconut in the sauce for almond butter. Delicious. Note that you will need eight wooden skewers.

Ingredients

3 large chicken breasts
olive oil, for cooking

Asia
China
Indonesia
Starter
South East Asia

Method

Put eight wooden skewers to soak in some water.

Cut the chicken into long strips, each a few millimetres thick, down the length of each breast. Combine all the ingredients for the marinade in a large bowl and add the chicken strips. Stir so that all the chicken is well coated, then cover and leave to marinate in the refrigerator for a few hours.

Meanwhile, make the dipping sauce