13 Oven setting: CircoRoasting METHOD Cut the chicken into 2cm pieces and place into a Makes: 20 medium mixing bowl with the turmeric, cumin, Preparation time: 30 minutes coriander, garlic, ginger, salt and oil. Mix until Cooking time: 15 minutes combined. Thread about 5 pieces of chicken onto each Level of difficulty: Medium skewer. Refrigerate until needed. To make the sauce: combine all of the ingredients in INGREDIENTS a blender except the peanuts and coconut. Blend 750g chicken thigh fillets until a course paste forms. Place paste in a medium 1 tsp turmeric saucepan. Cook paste for 3–5 minutes or until 2 tsp cumin aromatic on Induction cooktop level 6 or FlameSelect® cooktop level 7. Add the peanuts and coconut milk and 1 tsp coriander bring to the boil, then reduce heat to a simmer, level 5 2 cloves garlic, crushed on Induction orlevel 6 FlameSelect®. Cook for 10–15 2cm ginger, grated minutes or until it has thickened. Keep warm. 1 tsp salt 2 tsp peanut oil Preheat oven on CircoRoasting to 180°C. Place the chicken skewers on the wire rack with the multipurpose FOR THE SAUCE tray underneath. Place the tray on shelf level 4, cook 10cm stalk lemongrass, roughly chopped for 10–15 minutes or until cooked through. 2 cloves garlic Serve the chicken skewers with the warm spicy 2cm ginger coconut sauce. 1 chilli 1 tsp cumin NOTE ½ tsp ground coriander Soak bamboo skewers in water before threading ½ tsp ground turmeric chicken to prevent burning. Shielding the skewer ends 1 tbsp peanut oil with a strip of aluminium foil can be effective if time 1 tbsp brown sugar poor. Ensure foil is secured to the tray. 2 tsp fish sauce 100g crushed peanuts 270ml coconut milk IN ADDITION20 bamboo skewersChicken satays with spicy coconut dipping sauce THE NEFF AUSTRALIA COOKBOOK STARTERS