Super satay chicken recipe
 Roast chicken like you’ve never had it before. Try serving this with rice on a Sunday for a lighter, spicier, Indonesian alternative. Equipment and preparation: for this recipe you will need a food processor. 1 tbsp ground turmeric1 tbsp ground cumin1 large free-range chicken (about 1.8kg/4lb)250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped5cm/2in piece of galangal, grated3 garlic cloves, grated400ml/14fl oz coconut milk4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)2 tbsp dried chilli flakes1 lime, zest only 1 tbsp ground turmeric 1 tbsp ground cumin 1 large free-range chicken (about 1.8kg/4lb) 250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped 5cm/2in piece of galangal, grated 3 garlic cloves, grated 400ml/14fl oz coconut milk 4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets) 2 tbsp dried chilli flakes 1 lime, zest only 2 red peppers, chopped4 red chillies, chopped3 garlic cloves, grated75g/2½oz caster sugar100ml/3½fl oz white wine vinegar1 tbsp cornflour, mixed with 2 tsp water2 limes, juice onlylarge pinch of salt1 tsp chilli flakes 2 red peppers, chopped 4 red chillies, chopped 3 garlic cloves, grated 75g/2½oz caster sugar 100ml/3½fl oz white wine vinegar 1 tbsp cornflour, mixed with 2 tsp water 2 limes, juice only large pinch of salt 1 tsp chilli flakes 2 bunches spring onions, cut into 2cm/¾in pieces150g/5½oz unsalted peanuts, roasted and roughly chopped1-2 green chillies, thinly sliced½ cucumber, sliced1 bunch coriander, leaves picked and stalks finely chopped2 tbsp clear honey4 tbsp soy sauce3 tbsp sesame oil2 limes, juice only 2 bunches spring onions, cut into 2cm/¾in pieces 150g/5½oz unsalted peanuts, roasted and roughly chopped 1-2 green chillies, thinly sliced ½ cucumber, sliced 1 bunch coriander, leaves picked and stalks finely chopped 2 tbsp clear honey 4 tbsp soy sauce 3 tbsp sesame oil 2 limes, juice only Method Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. The next day, preheat the oven to 120C/250F/Gas ½. The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip.