Cookbook

SOV860
the Smart Oven
™
Air Fryer
66
Air Fried Chicken Satay with Peanut Sauce
1
Prep 30 mins / Cook 30 mins / Standing 8 hrs
2
Makes 8 skewers
For the skewers
3 tbsp peanut oil
2 stalks lemongrass, white parts only,
thinly sliced
2 coriander roots
2 cloves garlic
2 medium eschallots, thinly sliced
2 tsp ground turmeric
2 tsp ground coriander
½ tsp chilli powder
2 tbsp sugar
2 tsp sea salt
600 g–700 g boneless, skinless
chicken thighs
For the peanut sauce
1 tbsp peanut oil
2 eshallots, finely diced
2 coriander roots, finely chopped
1 long red chilli, seeds removed,
finely diced
90 g crunchy peanut butter
300 ml light coconut milk
1 tbsp kecap manis
1 tsp soy sauce
For the cucumber salad
1 tbsp sugar
1 tbsp white wine vinegar
1 tbsp boiling water
½ tsp sea salt
1 small telegraph cucumber
2 small eschallots, thinly sliced
¼ bunch coriander
1. Place the oil, lemongrass, coriander roots,
garlic, eschallots, turmeric, ground coriander,
chilli powder, sugar and salt into a food
processor and blend all ingredients until
smooth.
2. Slice the chicken thighs in half, lengthwise
and place them into a bowl. Pour the
marinade over the chicken and mix well to
fully coat. Cover the bowl with plastic wrap
and place in the refrigerator for at least 8 hrs.
3. Place a small pot on the stovetop set to
medium-high heat. Add the peanut oil. When
the oil is hot, add the eschallots, ginger,
garlic coriander roots, and chilli. Sweat until
translucent, approx. 3–4 mins.
4. Add the peanut butter and the coconut milk
and cook for 8 mins, or until nicely emulsified
and slightly reduced.
5. Add the kecap manis and soy sauce, cover
and set aside until serving.
6. Inset the wire rack into the air fry position.
7. Pre-heat the oven. Select AIRFRY/SUPER
CONVECTION/220°C/ 13 mins and press
start.
8. Line the roasting pan with foil. Place the
grilling rack on top.
9. Skewer 2 pieces of the chicken onto each
skewer.
10. Lay the skewers on the rack, placing one
tip to one end and then changing directions
with the other one, so the chicken doesn’t
touch each other.
11. When the oven is pre-heated, add the
skewers.
12. At 13 mins, remove the tray from the oven,
and, using tongs, turn the skewers over and
place them straight back in the oven. Select
AIRFRY/SUPER CONVECTION/220°C/
7 mins and press start.
13. While the skewers are cooking, place the
sugar in a small heat proof bowl, add the
boiling water and stir to dissolve the sugar.
Then add the vinegar and the salt.
14. Slice the cucumber in half lengthwise,
and thinly, approx. 2 mm thick. Place the
cucumbers into a large bowl.
15. Add the eschallots to the bowl and toss.
16. Dress the cucumber and eshallots with the
vinegar mix and coat well. Mix through the
coriander leaves.
17. Gently warm the peanut sauce and place
it into a large ramekin. Place the cucumber
salad into a separate large ramekin. Place
the skewers on a serving plate and serve
immediately.