Chicken Satay Tacos

Method

• You can marinate your chicken the night before or do it on the day. If you’re using wooden skewers, soak them in cold water before use to prevent them burning.
• Chop the chicken into bite sized pieces. Juice the lime. Crush the garlic.
• In bowl, mix the half the soy sauce, half the garlic, half the cumin, half the coriander and ⅓ the lime juice. Stir well and add the chicken. Cover and refrigerate or alternatively use straight away.
• Deseed and slice the pepper. Peel and thinly slice the onion. Grate the carrot. Thinly slice the cucumber, and the cabbage. Chop the coriander, you can use both the leaves and stalks.
• Prepare the peanut sauce. In a small bowl mix the peanut butter, the remaining soy sauce, honey, the remaining garlic, 1/3 of the lime juice, the remaining cumin, the remaining coriander and mix well. Loosen with a dash of water and season to taste.
• Preheat the oven to 200°C/180°C fan. Line a large baking tray with baking paper. Thread the marinated chicken onto skewers and top with ⅔ of the peanut sauce. Bake for 15 minutes, or until cooked through.
• While the chicken is cooking, make the slaw. In a large bowl mix the pepper ,onion, carrot, cucumber, cabbage, coriander and remaining peanut sauce. Mix well and add the mayonnaise and remaining lime juice.
• Heat the tortillas as per the packet instructions.
• Plate up by filling the tortillas with the slaw and topping with the chicken.