Peanut-Crusted Chicken Brochette with Pickled Daikon Recipe

Inspired by Stosie Madi’s love of Asian satay chicken and her memories of growing up on a peanut farm, this recipe combines a tangy tamarind-peanut sauce with peanut-crusted chicken and sharp pickled daikon.

It makes a great starter or can be served with rice as a main. 

Extracted from Open Kitchen by Great British Chefs (Clearview Books, £25).

All Photography by Andrew Hayes-Watkins.

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Ingredients for Chicken Brochette Serves: 4

Ingredients for Peanut and Tamarind sauce:

Ingredients for Fried wild garlic:

  • a few wild garlic leaves
  • vegetable oil, for frying 

How to make Chicken Brochette

  1. Chicken brochette marinade: Blend together all of the ingredients except for the chicken and roughly chopped peanuts. Add the paste to the chicken, and mix well. Leave to marinate overnight. 
  2. Pickled daikon: Peel and thinly slice the daikon and toss with the sugar and 5g salt. Transfer to a colander and leave to strain for at least 2 hours. After this time, strain and transfer to a bowl, add the rice wine vinegar, toss well and marinate overnight. 
  3. Peanut and tamarind sauce: Heat the oil in a pan, add the garlic, onion, fresh chilli, ginger and tomato pastes, and cook until fragrant and slightly softened. Add the chicken stock and mix well, then add the rest of the ingredients. 
  4. Blend with a stick blender until smooth, then cook over a low heat until the sauce is reduced and, ideally, the peanut oil breaks out from the sauce. Taste for seasoning and keep warm until ready to serve. 
  5. Chicken brochette: Thread the marinated chicken onto skewers and prepare the barbecue for cooking the chicken. 
  6. Grill the chicken while constantly basting with the marinade, rotating constantly until tender – about 6 minutes. Once the chicken is cooked, roll each skewer in the chopped peanuts, mixing well to cover. 
  7. Fried wild garlic: Heat 1cm oil in a small frying pan and briefly fry the wild garlic leaves for 30 seconds or so, or until they crisp up. Drain on paper towels. 
  8. To serve: Place a skewer on a plate, spoon a little warm sauce on the side and serve alongside the pickled daikon. 
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