Chicken satay with peanut sauce

Serves 3-4

For the chicken satay you will need:

3 large chicken legs, skin and bones removed, or 300g prepared weight 2 cloves garlic, crushed or finely grated 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons honey

For the peanut sauce you will need:

3 tablespoons crunchy peanut butter Half a red chilli, deseeded and chopped 2 cloves garlic, crushed or finely grated 2 teaspoons ginger, grated Quarter teaspoon ground turmeric 1 tablespoon honey 2 tablespoons soy sauce 1 tablespoon lemon juice 50ml water

1 Cut the skinned and boned chicken meat into long, thin strands, about the size of your middle finger.

2 Place the garlic in a bowl with the sesame oil, the soy sauce and the honey. Mix well.

3 Add in the chicken, mix well and leave to marinate in the fridge for an hour or two, if possible. If you like, it can also marinate overnight.

4 Soak long wooden satay sticks in water for at least one hour. This will prevent them from burning on the barbecue or grill pan.

5 While the chicken is marinating, make the peanut sauce. Place the peanut butter in a blender with the chopped chilli, the garlic, the ginger, the turmeric, the honey, the soy sauce and the lemon juice. Blend until almost smooth, then add in the water and blend again until it comes together.

6 Serve straight away with the chicken satay, or store in the fridge for up to a few days.

7 Thread the long chicken pieces lengthwise onto the soaked and drained satay sticks.

8 Cook the chicken on a hot barbecue until cooked in the centre and deep golden brown outside.

9 Serve on lettuce leaves with fresh coriander and the peanut sauce.