Going nuts

A month ago I had a surgery on my shoulder due to an old injury and ever since I've had the pleasure of spending the whole summer on a holiday. Unfortunately only now my hand starts to be in such a shape that I can easily write on the computer or cook anything beyond pesto in the kitchen.
So here you have some spring and summer recepies

This satay sauce can be used as a dip for chiken/bbarbequed meat/ veggies.

About coconut:

• When choosing the coconut milk pay attention to the amount of coconut in the product. Obviesly the flavour is a whole lot differend when using coconut milk with 75% of coconut then the one with 46% coconut

About chilies:

• You can regulate the hottnes of this food by choosing differend chilies. I like to use one small habanero and feel it gives a nice kick without being overwhelming.
• REMEMBER don't touch the chili and then your eyes/nose/ears without washing your hands in between(even if you were wearing gloves)
• Note that the hottnes of the chili is not in the seeds but in the stem.

SATAY-CHIKEN

400g of chiken. You can use breasts or wings which ever you prefer

1 jar of coconut milk (400ml)

200g of unsweetened peanut butter

100g of roasted peanuts

zest and juice of one lime

2 gloves of garlick

1 small chili 

2-3 dl of water

• Roast the peanuts on a dry pan until they have a bit of a colour and give away sweet nutty scent. Be careful not to burn them.
• Add all the ingredients to a blender and let it mix until smooth.
• Add water just enough to make it paste but not runny.
• If the paste becomes too runny roast some more peanuts and add them in.
• You can also leave part of the nuts just roughly crushed and add the to the paste to give a nice texture.
• Take about 1/3 away and store in a cool place. 
• With the rest of the paste cover the chikens all over and allow to marinade for at least 4 hours or over night.
• Once marinated you can barbeque the chikens or fry them in the oven.