food, Recipes

Sticky Chicken Skewers Recipe

Compiled by Raphaella Frame-Tolmie Recipes and styling Taryne Jakobi Photograph Vanessa Lewis (Served with salted caramel and cashew nut satay) Ingredients 50ml soy sauce 50ml sesame oil 200ml salted caramel sauce 3t crushed ginger 500g chicken fillets, cut into strips 60ml cashew nut butter (or chunky peanut butter) 1T soy sauce 1T fish sauce 1T sesame oil 1 red chilli, chopped 1 small cucumber, diced 4 spring onions, chopped 50g cashew nuts, chopped 2t sesame seeds, toasted 2 sprigs of coriander, chopped Directions: To make the marinade, combine the 50ml soy sauce, 50ml sesame oil, 50ml of the salted caramel sauce and 2 teaspoons crushed ginger in a bowl. Add the chicken strips, mixing to coat. Cover and leave to marinate for two hours. While it is marinating, make the satay sauce by whisking the remaining salted caramel sauce, the cashew nut butter, a tablespoon each of soy sauce, fish sauce and sesame oil, a teaspoon of crushed ginger and half of the chilli until smooth. Thread the chicken strips onto soaked bamboo skewers. Brush a griddle pan with a little sunflower oil and cook the chicken, or grill over a braai. Combine the cucumber, spring onions, remaining chilli, cashew nuts, sesame seeds and coriander, and toss together. Serve with the grilled chicken skewers and the satay sauce as a side dip. Serves 4 to 6 Taryne Jakobi Food Styling, tarynejakobi.co.za To view 'Three Ways with Salted Caramel' see page 104 of our August Luxury issue...