Jamaican jerk chicken skewers with satay sauce

Drum
6 servings Prep: 15 mins, Cooking: 20 mins By Ilse Kleinsmidt
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Ingredients (33)

chicken breasts — cubed
30 ml oil
fresh mint and coriander — to garnish
JERK SEASONING
15 ml garlic powder
30 ml cayenne pepper
10 ml dried thyme
10 ml dried parsley
10 ml brown sugar
10 ml salt
5 ml paprika
5 ml allspice
2.5 ml black pepper
2.5 ml dried chilli flakes
2.5 ml ground nutmeg
1 ml cinnamon
SATAY
coriander — handful
1 fresh red chilli
1 garlic clove
45 ml crunchy peanut butter
15 ml soy sauce
2 cm ginger
2 lime — for zest and juice
15 ml water
NOODLES
250 g egg noodles
boiling water
100 g nuts — roughly chopped
1/2 red onion — finely chopped
1 fresh red chilli — finely chopped
coriander leaves, chopped — handful
30 ml soy sauce
5 ml sesame oil
5 ml honey
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Method:

Turn the grill on high. Put 10 wooden skewers in a tray of cold water to soak.

For the jerk seasoning:

Mix all the spices together until well-combined.

For the satay:

Put the coriander in a blender with the chilli, garlic, peanut butter and soy sauce. Add the ginger, lime zest and the juice of 1 lime. Add the water and blitz until it forms a paste.

Toss the chicken in 45ml (3 tbsp) of the jerk seasoning. Rub oil over the chicken pieces then push them onto the skewers.

Grill the chicken on a baking sheet for 15 minutes.

For the noodles: 

Cover the noodles with boiling water in a bowl and put a plate on top. Let them soak for 6 minutes, then drain.

Toast the nuts in a frying pan on low heat.

Mix the rest of the ingredients with the nuts and stir into the noodles.

Serve the skewers with a bowl of noodles and the satay sauce. Garnish with mint and coriander.

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