Chicken Sate

Put all ingredients and other stuff ready. Set the grill to the highest position. Place 4 skewers in a bowl of cold water in the week. (If the sticks continue to float, place a sign). Put the standard knife in the food processor.

Put the coriander with stalks and all, the chilli (without stalk), the peeled garlic, the peanut butter and a dash of soy sauce in the food processor. Peel and chop the piece of ginger root and add it. Grate the skin of both limes, press 1 lime and add the juice. Add a few drops of water, chop the mixture into a scoopable paste and season with salt and pepper. Spoon half of the pasta into a nice bowl, sprinkle some extra virgin olive oil over it and put the rest on the side for as long as possible.

Put the chicken fillets up and down close to each other on a plastic cutting board and carefully pierce the sticks through them. Cut the chicken between the skewers into 4 kebabs. Prick any loose pieces on the skewers. To make the pieces of chicken extra crispy, you can cut them crosswise on both sides. Put the rest of the satay mixture from the food processor in a roasting pan, put the skewers in them, mix them together and massage the mixture well. Sprinkle the chicken skewers with olive oil and sprinkle with salt. Place them high under the hot grill, fry them for 8-10 min. On each side or until they are golden brown and cooked on both sides.

Turn the chicken sticks over, sprinkle them with some liquid honey and place them for 8-10 minutes under the hot grill.