Satay chicken pieces

• skinless chicken drumsticks↗6

  and 6 skinless chicken thighs

• zest and juice 1 lime
• lemongrass2

  very roughly chopped

• thumb-size chunks ginger2

  very roughly chopped

• garlic cloves↗3
• peanut butter↗2 tbsp tbsp

  crunchy or smooth

• ½ tsp each turmeric tsp

  and ground cumin

• can coconut cream↗160ml ml
• pack coriander20g g

  plus extra to serve, if you like

• a little oil

  for greasing

• sweet chilli sauce or mango chutney↗

  to serve

Step-by-step instructions

1. 1

   Slash several deep cuts into each drumstick and thigh, then put into a large, non‑metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until it’s as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.

2. 2

   Heat oven to 190C/170C fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays, skin‑side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like.