Air-Fried Chicken Skewers with Satay Sauce and Cucumber Pickle

the Sage Test Kitchen

Air-Fried Chicken Skewers with Satay Sauce and Cucumber Pickle

Name: Air-Fried Chicken Skewers with Satay Sauce and Cucumber Pickle
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 2 cloves garlic - peeled; 20 g ginger - peeled; 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 thighs - cut into 1.5cm pieces; 3 shallots - peeled; 1 long red chilli - stem removed and cut into large pieces; 4 cloves garlic - peeled; 1 tbsp finely grated lime zest; 2 lemongrass stalks - finely 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; 60 ml rice wine vinegar; 2 tbsp granulated sugar; 1 tsp coarse salt; 2 shallots - peeled; 1 small cucumber - trimmed

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

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1 hr total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 cloves garlic
peeled
20 g ginger
peeled
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 thighs
cut into 1.5cm pieces

For the satay sauce

3 shallots
peeled
1 long red chilli
stem removed and cut into large pieces
4 cloves garlic
peeled
1 tbsp finely grated lime zest
2 lemongrass stalks
finely 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 cucumber
trimmed

Instructions

1
Assemble 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.
2
Line 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.
3
To 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.
4
Clean and resemble the processor bowl with the green Quad™ blade. Add the peanuts and process until they resemble fine crumbs. Remove and set aside.
5
Place 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.
6
To 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.
7
To 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.
8
Once 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.
9
Serve the chicken skewers with the satay sauce and pickled cucumbers.