Serves:Genoeg vir 8Nutrition facts:200 calories20 grams fat
Ingredients
8 hoenderdytjies
30 ml (2 e) gekapte knoffel
60 ml (¼ k) gekapte gemmer
60 ml (¼ k) heuning
klein handjie vol tiemietakkies
125 ml (½ k) olyf- of avokado-olie
Vir die Satay-sous
5 ml (1 t) gekapte gemmer
5 ml (1 t) gekapte rissies
5 ml (1 t) gekapte knoffel
60 ml (¼ k) grondboontjiebotter
30 ml (2 e) klappermelk
30 ml (2 e) sojasous
hand vol koljanderblare, gekap
fyn gerasperde skil en sap van 1 lemmetjie
sout en gemaalde swartpeper
Vir die krakerige Basmatirys
125 ml (½ k) geroosterde, gedroogde klapperkrulle
125 ml (½ k) geroosterde grondboontjies
’n hand vol koljanderblare
750 ml (3 k) gaar basmatirys
English recipe
Honey-and-ginger chicken with satay sauce
serves 8
8 chicken drumsticks
30 ml (2 tbsp) chopped garlic
60 ml (¼ cup) chopped ginger
60 ml (¼ cup) honey
small handful of thyme sprigs
125 ml (½ cup) olive or avocado oil
Satay sauce
5 ml (1 t) chopped ginger
5 ml (1 t) chopped peppers
5 ml (1 t) chopped garlic
60 ml (¼ cup) peanut butter
30 ml (2 tbsp) coconut milk
30 ml (2 tbsp) soy sauce
handful of coriander leaves, chopped
finely grated rind and juice of 1 lime
salt and ground black pepper
Crunchy Basmati
125 ml (½ cup) roasted, dried coconut curls
125 ml (½ cup) roasted peanuts
A handful of coriander leaves
750 ml (3 cups) cooked basmati rice
Instructions
1 Meng die knoffel, gemmer, heuning, tiemie en olie saam. Laat lê die hoenderdytjies vir 1 uur of oornag in ’n marinade. 2 Voorverhit die oond tot 200 °C. 3 Pak die hoender op ’n bakplaat, geur na smaak en bak vir 45 min. tot goudbruin en gaar. 4 Maak die Satay-sous: Meng die gemmer, gekapte rissies, knoffel, grondboontjiebotter, klappermelk, sojasous, hand vol koljanderblare, en lemmetjie sap en skil. Geur na smaak. 5 Meng die klapperkrulle, grondboontjies, koljanderblare en basmatirys saam. 6 Sit die hoender voor met die satay-sous en neuterige basmatirys.
English recipe
1 Mix the garlic, ginger, honey, thyme and oil. Leave the chicken drumsticks for 1 hour or overnight in a marinade. 2 Preheat the oven to 200 ° C. 3 Place the chicken on a baking tray, season and bake for 45 minutes until golden brown and cooked. 4 Make the Satay Sauce: Mix the ginger, chopped chillies, garlic, peanut butter, coconut milk, soy sauce, handful of coriander leaves, and lime juice and zest. Season to taste. 5 Mix the coconut curls, peanuts, coriander and basmati rice together. 6 Serve the chicken with the Satay sauce and nutty basmati rice.