15 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® gas cooktop, level 7. Add the peanuts and coconut 1 tsp coriander milk and bring to the boil, then reduce heat to a 2 cloves garlic, crushed simmer, level 5 on induction or level 6 FlameSelect® 2cm ginger, grated gas cooktop. Cook for 10–15 minutes or until it has 1 tsp salt thickened. Keep warm. 2 tsp peanut oil Preheat oven on CircoRoasting to 180°C. Place the FOR THE SAUCE chicken skewers on the wire rack with the multipurpose 10cm stalk lemongrass, roughly chopped tray underneath. Place the tray on shelf level 4, cook 2 cloves garlic for 10–15 minutes or until cooked through. 2cm ginger Serve the chicken skewers with the warm spicy 1 chilli coconut sauce. 1 tsp cumin ½ tsp ground coriander NOTE ½ tsp ground turmeric Soak bamboo skewers in water before threading 1 tbsp peanut oil chicken to prevent burning. Shielding the skewer ends 1 tbsp brown sugar with a strip of aluminium foil can be effective if time 2 tsp fish sauce poor. Ensure foil is secured to the tray. 100g crushed peanuts 270ml coconut milk IN ADDITION20 bamboo skewersChicken satays with spicy coconut dipping sauce THE NEFF AUSTRALIA COOKBOOK STARTERS