This crowd-pleasing snack is a popular dish for Eid al-Fitr celebrations in Sierra Leone.

Makes
16

Preparation

20min

Cooking

25min

Skill level

Easy
By
Average: 3.9 (27 votes)
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Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ long red chilli, finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp crunchy peanut butter
  • 125 ml (½ cup) coconut cream
  • 2 tsp brown sugar
  • 1 lemon, juiced
  • 1 kg skinless chicken thighs, deboned
  • coriander sprigs and lemon wedges, to serve

 

Ginger yoghurt

  • 1 cup thick Greek-style yoghurt
  • 3 tsp grated ginger
  • 1 garlic clove, crushed
  • 1 lemon, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 3 hours
Resting time 5 minutes

Heat 1 tbsp oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 minutes. Stir in garlic, chilli and tomato paste, and cook for 1 minute or until fragrant. Add peanut butter, coconut cream and 125 ml water, and simmer for 5 minutes or until thick and combined. Stir in sugar and lemon juice and season to taste. Remove marinade from heat and set aside to cool.

Cut chicken into 3 cm pieces and place in a large bowl. Pour cooled marinade over chicken, tossing to coat. Cover and refrigerate for at least 3 hours.

Meanwhile, to make ginger yoghurt, place all ingredients in a bowl, mixing to combine. Season with salt and pepper and refrigerate until needed.

When ready to cook, thread chicken onto skewers pre-soaked in cold water. Brush a chargrill pan or barbecue with remaining 1 tbsp oil and heat over medium–high heat. Working in batches, season peanut butter chicken skewers, then cook, turning, for 8 minutes or until cooked through. Rest for 5 minutes then drizzle with ginger yoghurt and serve with coriander and lemon wedges.

 

Photography Chris Chen.