Chicken Satay Skewers

Ingredients

Chicken Skewers:

Satay sauce (Which can be made in advance and reheated)

4 breasts of chicken-diced into cubes

Mixed vegetables (peppers, onions, cherry tomatoes)-Cut into chunks

2 dessertspoons oil

½ teaspoon Cajun spice

½ medium sized onion

1 large clove garlic

½ red chilli

1 inch fresh ginger

5oz/150g crunchy peanut butter

9oz/250g Irish Yogurts Clonakilty Half-Fat Crème Fraîche

4floz/110ml cream

Juice of 1 lime

1 tablespoon soy sauce

5floz/150ml water (as required)

2-3 stems of spring onions-chopped finely

For the Chicken

Dice the chicken into pieces and put into a medium sized bowl with the Cajun spice and the oil. Mix until completely coated and then thread onto metal or wooden skewers with some vegetables between each piece of chicken.
These skewers can be cooked in two ways
Cook on a hot barbecue for 10-12 minutes or until the chicken is cooked through.
Place on a baking tray lined with baking parchment and cook in a preheated oven (180C/350F/Gas Mark 4) for 18-20 minutes until chicken is cooked through.

For the Sauce

Dice the chicken into pieces and put into a medium sized bowl with the Cajun spice and the oil. Mix until completely coated and then thread onto metal or wooden skewers with some vegetables between each piece of chicken.
These skewers can be cooked in two ways
Cook on a hot barbecue for 10-12 minutes or until the chicken is cooked through.
Place on a baking tray lined with baking parchment and cook in a preheated oven (180C/350F/Gas Mark 4) for 18-20 minutes until chicken is cooked through.
Finely dice the onion, garlic, chilli & ginger and cook in a little oil over a low heat for 3-5 minutes. Add in the peanut butter, cream and crème fraîche at this stage and continue to cook on a gentle simmer for approximately 10 minutes. Correct the consistency with the water.
Season with the soy sauce and the lime juice and garnish with the chopped spring onions just before you serve.