the Sage Test Kitchen
Air-Fried Chicken Skewers with Satay Sauce and Cucumber Pickle
We’ve carefully crafted our satay sauce and marinade for the perfect combination of savoury, spicy and nutty. The Sage Food Processor makes it simple, blending and chopping the fragrant spices and aromatics for a delicious and authentic dish.
the Paradice™ 16
+1 more appliance
1 hr total time
30 mins active time
Easy
Serves 4
Ingredients
Measurements:
2 cloves garlicpeeled
20 g gingerpeeled
1 tbsp granulated sugar
1 tsp coarse salt
2 tsp curry powder
2 tbsp soy sauce
2 tbsp peanut oil
900 g boneless and skinless chicken thighscut into 1.5cm pieces
For the satay sauce
3 shallotspeeled
1 long red chillistem removed and cut into large pieces
- 4 cloves garlic
peeled
1 tbsp finely grated lime zest
2 lemongrass stalksfinely grated
100 g unsalted roasted peanuts- 2 tbsp peanut oil
2 tbsp light brown sugar- 2 tbsp soy sauce
125 ml water
1 tbsp fresh lime juice- Coarse salt
to season
For the cucumber pickle
60 ml rice wine vinegar- 2 tbsp granulated sugar
- 1 tsp coarse salt
- 2 shallots
peeled
1 small cucumbertrimmed
Instructions
- 1Assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the garlic, ginger, sugar, salt and curry powder and process until finely chopped, scraping down the side occasionally. With the processor on, add the soy sauce and oil through the feed chute and process to combine. Pour the marinade over the chicken and toss to coat.Tip: Chicken can be cooked straight away or refrigerated overnight.
- 2Line the roasting pan with foil, place the grilling rack in the pan. Thread the chicken onto 8 skewers. Place the skewers on the rack and set aside.
- 3To make the satay sauce, assemble the processor with the green Quad™ blade in the large bowl. Add the shallots, chilli, garlic, lime zest and lemongrass and process until the mixture forms a paste, scraping down the side occasionally. Remove and set aside.
- 4Clean and resemble the processor bowl with the green Quad™ blade. Add the peanuts and process until they resemble fine crumbs. Remove and set aside.
- 5Place a medium saucepan over medium heat. Add the oil and paste and cook, stirring occasionally for 8 minutes, or until fragrant and just starting to caramelise. Add the peanuts and cook, stirring for 5 minutes, or until caramelised. Add the brown sugar and cook for 1 minute. Deglaze the pan with the soy sauce. Add the water and bring to a boil, reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the lime juice and stir to combine. Season with salt to taste.
- 6To preheat the oven, insert the wire rack into position 3. Select Air Fry, Super Convection, 205°C, for 11 minutes and press Start. Meanwhile, continue to the next step.Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
- 7To make the cucumber pickle, combine the vinegar, sugar and salt in a glass bowl. Assemble the processor with the teal spindle and orange adjustable slicer set on 1 in the clean bowl and slice the shallots. Adjust the slicer to 4 and slice the cucumber over the shallots. Add the shallots and cucumber to the vinegar mixture and toss to coat.
- 8Once preheated, place the skewers in the oven and cook for 11 minutes. When the oven signals, turn the skewers over and adjust the oven to Grill, High, for 9 minutes and press Start.
- 9Serve the chicken skewers with the satay sauce and pickled cucumbers.