The Recipe Room

Lemon and sesame chicken breasts – a lovely recipe for the height of spring; with plenty of refreshing lemon juice in the sauce.

Lemons are very rich in vitamin C, but did you know that they also contain potassium, iron and vitamin B6, amongst other nutrients? Lemons store for longer in the fridge, but if you take them out and allow them to come up to room temperature before extracting the juice, they are much easier to squeeze, and so the juice comes out more easily.

Lemon has antibacterial properties because of its high acid content. The origin of this wonderful fruit is not entirely certain, but its cultivation can be traced far back to Burma, China and India; spreading from there around the warmer climes of the world. Christopher Columbus brought lemon seeds to Hispaniola during his voyages in the mid 15th century. Did you know that lemon trees produce fruit all year round? And I’ve heard it said that the fashionable ladies of the European Renaissance used to put lemon juice on their lips to redden them! The humble lemon as a beauty accessory – who would have thought it?

Serve lemon and sesame chicken breasts with these minty jersey royals and a glass of home-made lemonade for an all-round lemony meal. I also like to serve it alongside a fresh spinach and tomato salad, drizzled with just a bit of oil and vinegar.

 

I want to share a simple chicken satay recipe with you – one you can whizz up indoors all year round.  The sauce is rich and spicy, and we’ll fry the chicken for simplicity.  Of course you can always barbecue the chicken outside in the summer if you wish, or grill it in the oven.  You can also vary the amount of chilli to your taste.

There are many variations on this classic Malaysian dish, which is often served with rice.  One such variation is this chicken satay with sun-dried tomatoes. My version works to bring out the elemental flavours of the dish, combining the juicy meat with the tangy sauce.

The peanut is actually part of the bean family and is thought to have originated in Peru.  This humble legume which we all think of as a nut is both energy-giving and rich in nutrients.  A good source of niacin, fibre, vitamin E, magnesium, phosphorus, manganese and protein, peanuts may also help to reduce levels of bad cholesterol.

Ingredients:

• 2 fresh chicken breasts, skinless
• 1 tbsp olive oil to fry the chicken
• 8 tbsp peanut butter
• 8 tsp soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp water
• 4 tsp sesame seeds
• 1-2 red chillies, very finely chopped

You will also need 8 short wooden skewers

Steps:

For the sauce:

1. Blend the peanut butter, chilli, water, sesame seeds, sesame oil, and the soy sauce in a food processer.
2. Transfer to a serving dish or individual dishes.
   

For the chicken:

1. Cut each chicken breast into 4 strips length-wise and concertina fold them onto the wooden skewers.
2. Heat the olive oil in a shallow-based pan and fry the chicken on the skewers until golden brown and thoroughly cooked, usually 5 to 10 minutes depending on the size and thickness of the chicken.
3. Serve on one communal plate alongside the satay sauce.

Duration:  15 minutes to prepare, 15 minutes to cook

Recipe for:  8 skewers to serve 4 people as a starter