SPICY CHICKEN SATAY SKEWERS

800g chicken thighs, sliced 3cm thick; peanut oil, for brushing; 6 baby cucumbers (cukes), chopped; 6 radishes, thinly sliced; 1 cup mint leaves; 1 tablespoon lime juice; sea salt and cracked black pepper; satay sauce; ¼ cup (60ml) peanut oil; 2 long red chillies, chopped; 2 cloves garlic, chopped; 2 cups (280g) roasted unsalted peanuts; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; ¼ cup (60ml) kecap manis (sweet soy sauce); 2 tablespoons fish sauce; ½ cup (125ml) coconut milk; ½ cup (125ml) boiling water

Step 1 To make the satay sauce, place the oil, chilli, garlic, peanuts, cumin, turmeric, kecap manis, fish sauce, coconut milk and water in a food processor and process until well combined. Set aside half the mixture.

Step 2 Place the remaining satay mixture in a large bowl, add the chicken and toss to combine. Refrigerate for 1 hour to marinate.

Step 3 Preheat a char-grill pan or barbecue over medium heat. Thread the chicken onto skewers, brush with oil and cook, in batches, turning occasionally, for 6–8 minutes or until cooked through.

Step 4 Place the reserved satay mixture in a medium saucepan over medium heat and bring to the boil. Cook for 2 minutes or until hot and reduced slightly. Place the cucumber, radish, mint and lime juice in a large bowl and toss to combine. Serve the skewers with the cucumber salad and remaining satay sauce. Serves 4.