Fix & Fogg are a beautiful Wellington company that make the most divine natural peanut butters and spreads. They have some interesting blended peanut butters, as well as the standard smooth and crunchy for purists. What I love about these guys is their devotion in giving back to their community, both locally and nationally. Check them out here to see their good work, and maybe buy a jar or two!
It is their Smoke and Fire Peanut Butter that is a firm favourite in our home. Super crunchy peanut butter combined with organic chillis from Kaitaia Fire, and smokey paprika for a kick at the end. Blitzed with coconut milk and some soy sauce, this makes a scrumptious satay sauce for skewers. For a beautiful vegetarian option, use tofu puffs.
Ingredients
- 6 tbsp Fix and Fogg Smoke and Fire peanut butter
- 2cm fresh ginger, grated
- 2 cloves garlic
- 1 tsp ground turmeric
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 2 tsp brown sugar
- 2 limes, zest and juice
- 6 boneless chicken thighs, thickly chopped
- 2 tbsp coconut cream
- 3 tbsp water
- 2 tbsp chopped coriander
- Crushed peanuts, chilli flakes and lime wedges to serve
Instructions
In a food processor, blitz together the peanut butter, ginger, garlic, turmeric, soy sauce, tamarind paste, sugar and the lime zest and juice. Take half of the peanut mixture and add to a bowl with the chicken pieces. Stir through the coconut cream and leave to marinate for a couple of hours. For the other half of the peanut butter mixture, stir through the water, chopped coriander and leave aside for serving.
If using wooden skewers, soak them in water for at least 30 minutes before hand. Remove the chicken from the fridge and thread the pieces on to the skewers. Grill on the BBQ for 4 minutes or so, until no longer pink in the middle.
Serve hot off the grill, sprinkled with crushed peanuts and chillis flakes and the peanut sauce on the side. A lime wedge or two never goes astray either.
