Chicken Satay with Mango, Lime, Charred Pineapple and Peanut Salad

Everyone loves chicken satay and this is my go-to recipe for the juiciest, most succulent chicken thighs in a moreishly aromatic peanut marinade. With a fresh mango, lime, carrot and charred pineapple salad it is fresh, healthy and full of flavour and texture.

Serves 4
1. Gently toast 1 tbsp mild curry powder, 2 tsp turmeric and 1 tsp cumin in a pan until fragrant. Blitz the spices with 5 heaped tbsps crunchy peanut butter, a large piece of ginger, 3 garlic cloves, a large bunch of coriander (stalks and all), a deseeded red chilli, the juice and zest of two limes, 2 tbsps soy sauce, the green parts of a bunch of spring onions and 1 tbsp fish sauce. Add 1 tbsp sesame oil and a couple of tbsps water to loosen the mixture if needed. Season well and add to a ceramic or glass dish with 800g chicken thighs cut into large chunks. Leave to marinade for at least four hours or ideally overnight in the fridge.
2. Remove the chicken from the fridge 30 mins before cooking and thread onto skewers onto a lined roasting tray. Heat the grill to a medium/high heat, drizzle the chicken with a little oil and grill until the chicken is cooked through, lovely and golden and slightly charred in places. For the final couple of mins, drizzle with runny honey.
3. For the salad, char some pineapple chunks in a griddle pan then add to a bowl with some chopped mango, chopped coriander, and carrot ribbons. Add a finely chopped deseeded red chilli, plenty of lime juice and top with roasted salted peanuts.
4. Serve the chicken with the salad and some crunchy lettuce leaves on the side with some extra lime, chilli and herb garnish if desired.