Name: Heuning-en-gemmer-hoender met sataysous
Yield: Genoeg vir 8
Cuisine: European
Ingredients: 8 hoenderdytjies; 30 ml (2 e) gekapte knoffel; 60 ml (¼ k) gekapte gemmer; 60 ml (¼ k) heuning; klein handjie vol tiemietakkies; 125 ml (½ k) olyf- of avokado-olie; Vir die Satay-sous; 5 ml (1 t) gekapte gemmer; 5 ml (1 t) gekapte rissies; 5 ml (1 t) gekapte knoffel; 60 ml (¼ k) grondboontjiebotter; 30 ml (2 e) klappermelk; 30 ml (2 e) sojasous; hand vol koljanderblare, gekap; fyn gerasperde skil en sap van 1 lemmetjie; sout en gemaalde swartpeper; Vir die krakerige Basmatirys; 125 ml (½ k) geroosterde, gedroogde klapperkrulle; 125 ml (½ k) geroosterde grondboontjies; ’n hand vol koljanderblare; 750 ml (3 k) gaar basmatirys; English recipe; Honey-and-ginger chicken with satay sauce; serves 8; 8 chicken drumsticks; 30 ml (2 tbsp) chopped garlic; 60 ml (¼ cup) chopped ginger; 60 ml (¼ cup) honey; small handful of thyme sprigs; 125 ml (½ cup) olive or avocado oil

Heuning-en-gemmer-hoender met sataysous

Serves: Genoeg vir 8 Nutrition facts: 200 calories 20 grams fat

Ingredients

8 hoenderdytjies
30 ml (2 e) gekapte knoffel
60 ml (¼ k) gekapte gemmer
60 ml (¼ k) heuning
klein handjie vol tiemietakkies
125 ml (½ k) olyf- of avokado-olie
Vir die Satay-sous
5 ml (1 t) gekapte gemmer
5 ml (1 t) gekapte rissies
5 ml (1 t) gekapte knoffel
60 ml (¼ k) grondboontjiebotter
30 ml (2 e) klappermelk
30 ml (2 e) sojasous
hand vol koljanderblare, gekap
fyn gerasperde skil en sap van 1 lemmetjie
sout en gemaalde swartpeper
Vir die krakerige Basmatirys
125 ml (½ k) geroosterde, gedroogde klapperkrulle
125 ml (½ k) geroosterde grondboontjies
’n hand vol koljanderblare
750 ml (3 k) gaar basmatirys
English recipe
Honey-and-ginger chicken with satay sauce
serves 8
8 chicken drumsticks
30 ml (2 tbsp) chopped garlic
60 ml (¼ cup) chopped ginger
60 ml (¼ cup) honey
small handful of thyme sprigs
125 ml (½ cup) olive or avocado oil
Satay sauce
5 ml (1 t) chopped ginger
5 ml (1 t) chopped peppers
5 ml (1 t) chopped garlic
60 ml (¼ cup) peanut butter
30 ml (2 tbsp) coconut milk
30 ml (2 tbsp) soy sauce
handful of coriander leaves, chopped
finely grated rind and juice of 1 lime
salt and ground black pepper
Crunchy Basmati
125 ml (½ cup) roasted, dried coconut curls
125 ml (½ cup) roasted peanuts
A handful of coriander leaves
750 ml (3 cups) cooked basmati rice

Instructions

1 Meng die knoffel, gemmer, heuning, tiemie en olie saam. Laat lê die hoenderdytjies vir 1 uur of oornag in ’n marinade.
2 Voorverhit die oond tot 200 °C.
3 Pak die hoender op ’n bakplaat, geur na smaak en bak vir 45 min. tot goudbruin en gaar.
4 Maak die Satay-sous: Meng die gemmer, gekapte rissies, knoffel, grondboontjiebotter, klappermelk, sojasous, hand vol koljanderblare, en
lemmetjie sap en skil. Geur na smaak.
5 Meng die klapperkrulle, grondboontjies, koljanderblare en basmatirys saam.
6 Sit die hoender voor met die satay-sous en neuterige basmatirys.

English recipe

1 Mix the garlic, ginger, honey, thyme and oil. Leave the chicken drumsticks for 1 hour or overnight in a marinade.
2 Preheat the oven to 200 ° C.
3 Place the chicken on a baking tray, season and bake for 45 minutes until golden brown and cooked.
4 Make the Satay Sauce: Mix the ginger, chopped chillies, garlic, peanut butter, coconut milk, soy sauce, handful of coriander leaves, and
lime juice and zest. Season to taste.
5 Mix the coconut curls, peanuts, coriander and basmati rice together.
6 Serve the chicken with the Satay sauce and nutty basmati rice.