Spiced Chicken Pita's with Fix and Fogg Smoke and Fire Peanut Butter.

Are you a peanut butter fan? I most certainly am. On toast, crackers, fruit toast, hot cross buns. Toasted sandwich with banana and peanut butter, and best of all, SATAY. So when Fix and Fogg released their new Smoke & Fire Peanut Butter I was so intrigued. 
One taste and all I could think of was eating it with a chicken pita and slaw, trust me, it did not disappoint. 

In this recipe I have marinated the chicken in a lovely spice blend. I use whole seeds, which I lightly toast in a dry pan and then grind in a mortar and pestle. This is how you'll get the best and freshest flavour from the spices, but you can buy the pre-prepared ground spices if you wish. 
To make the slaw a little lighter in fat and flavour I've made a mix of garlic aioli and plain yogurt. The yogurt adds a subtle tang which accompanies the spice of the rub and Fix and Fogg perfectly.  

Ingredients (Serves 4): 

• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp smoked paprika
• 1/4 tsp salt
• 3 tbsp olive oil 
• 400 grams free range chicken
• 1/4 cabbage
• 2 carrots
• 1/4 red onion
• 1 heaped tbsp garlic aioli (or any good quality mayonnaise)
• 2 heaped tbsp plain yogurt 
• 1-2 tbsp lemon juice 
• 4 large pita pockets 
• 4 (or more) tbsp of Fix and Fogg's Smoke & Fire Peanut Butter

First make the marinade. Toast the cumin and coriander seeds in a dry frying pan until fragrant. Remove to a mortar and pestle and grind. Combine with smoked paprika, salt, and oil in a non-metallic bowl. Slice the chicken into strips, add this to the spice mixture and coat well. Cover and chill for at least 20 minutes. 

To prepare the slaw finely shred the cabbage and onion (I used a food processor because I'm lazy, but a large sharp knife will do the same trick). Peel and grate the carrots. Pop all the veggies into a salad bowl and add the aioli, yogurt, and lemon juice. Use two large spoons to toss it all together well, you want the dressing to be lightly coating everything. Cover and set aside in the fridge till serving. You may want to give it another quick toss before serving in case the dressing has settled in the bottom. 

To cook the chicken, heat a large heavy based frying pan. Because the marinade has oil already I don't bother oiling the pan. Place the pieces of chicken in the hot pan and turn them after a few minutes, then continue cooking till cooked through. 

Warm the pita according to packet directions (or a quick pop in the toaster if they will fit). Spread a heaped spoonful of Fix and Fogg's Smoke & Fire Peanut Butter inside each pita pocket before filling with slaw and pieces of chicken. 

Sesame Satay BBQ Chicken Skewers

As the summer season approaches we've been firing up the BBQ on every opportunity, usually with a lot of hungry bellies to feed. This sesame chicken recipe is really easy to throw together and famously delicious. 

It's suitable for people who are gluten free, or as an alternative to satay for those who are allergic to peanuts. Which makes it a great choice for feeding a crowd, or taking a plate, when you're not sure what people's food intolerances might be. I threw the chilli in for a kick, but it can easily be left out. I usually alternate the chicken with squares of vegetables to help stretch the meat out, but again, if you have enough meat, you could just use chicken. 

Sesame Satay Marinade (per kg of meat):

• 3 tbsp miso paste 
• 3 tbsp tahini - sesame seed paste
• 3 tbsp mirin
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1/4 cup lemon juice
• chilli, finely chopped - optional
• 1 kg chicken meat, 3cm diced - thighs are good, but breast meat will also work
• 20 - 30 skewers - soaked for 20 - 30 minutes. 
• 2 tbsp sesame seeds, toasted

Optional veggies for skewering: 

• 1 onion, diced
• 1 capsicum, diced
• eggplant, diced
• mushrooms, halved
• zucchini, sliced

To prepare the meat, mix all marinade ingredients together and toss through, chicken pieces. Cover and set aside overnight if possible or for at least 30 minutes. 

Soak the skewers, for 20 - 30 minutes - this stops the skewers from burning on the BBQ. 

Prepare vegetables if using. Dicing them into 3cm pieces. 

Skewer pieces of meat, alternating with vegetables, so that there's 3 or 4 pieces of meat per skewer. 

TIP: Pierce the vegetables through the skin, rather than the fleshy parts, as this will prevent them from falling off the sticks as they cook. 

On a hot BBQ cook skewers for 10- 15 minutes, turning regularly. 

Sprinkle with toasted sesame seeds to serve.