Farmstead chicken satay

1. Press the lime and dice the chicken fillets. Place these in a bowl and stir in half of the lime juice and 20 ml salty soy sauce.
2. Marinate for one hour, and thread the diced chicken onto a satay skewer.
3. Heat 50 ml olive oil in a skillet and sauté the onion, add the garlic and briefly leave to simmer.
4. Then add the peanut butter, ginger, cumin and milk and keep stirring until a thick sauce is formed. Bring to taste with the rest of the lime juice and the salty soy sauce, pepper and salt to taste. Keep the sauce warm.
5. Heat a grill pan and grease the chicken skewers with the remaining olive oil and grill these for 5-7 minutes until brown on all sides. Sprinkle with pepper and salt to taste.
6. Serve the satay skewers with peanut sauce and offer the sambal separately. Accompany with prawn crackers and a cucumber salad.

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