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

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

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