cashew satay chicken skewers

with chilli ginger broccolini

  • 700g (about 12) broccolini (sprouting broccoli), trimmed
  • ¼ cup (60ml) extra virgin olive oil
  • 3 teaspoons finely grated ginger
  • 1 long red chilli, finely chopped
  • 750g chicken breast fillets, trimmed and cut into 2cm (¾ inch) pieces 
  • green onion (scallion), coriander leaves (cilantro) and kecap manis (sweet soy sauce), to serve

cashew satay

  • 1 cup (150g) finely chopped roasted salted cashews
  • 1 cup (250ml) coconut cream
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon finely grated ginger
  • 1 teaspoon ground cumin
  1. Preheat oven to 220°C (425°F). 
  2. Place the broccolini in 4 piles on a baking tray lined with non-stick baking paper. Combine the oil, ginger and chilli and spoon over the broccolini.
  3. To make the cashew satay, combine the cashews, coconut cream, lime juice, fish sauce, ginger and cumin in a bowl. Add the chicken and toss to coat. Thread chicken onto metal skewers.
  4. Place the chicken on top of the broccolini and pour any remaining cashew satay over the top. 
  5. Bake for 15–20 minutes or until the broccolini is tender and the chicken is cooked through. 
  6. Serve with green onions, coriander and a drizzle of kecap manis. Serves 4

COOK’S NOTE
+ You can also use peanuts instead of cashews if you have them on hand. 

Photography: Chris Court

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