Pandanus-flavored chicken satay with hot cashew nut sambal

Sometimes known as screwpine or bandan leaves, pandanus is common to Thai and South East Asian cooking. They are enormously versatile, and are used here for the delicate flavor they bring to the chicken as well as for their visual appeal. As the skewers cook, the aroma of the pandanus leaves are released, gently flavoring the chicken.

To make the sambal, place the garlic and chilies in a mortar and grind them quite finely with a pestle. Add the nuts and continue to grind until the mixture is almost smooth, with just a bit of texture. Pound in the remaining ingredients, cover and put in a cool place until needed.

Soak the bamboo or wooden skewers in water for 30 minutes. Slice the chicken horizontally into thin pieces and then into strips about 2.5cm/ 1in wide. Toss in the oil. Mix the coriander, cumin, ginger, garlic, sugar and salt together. Rub this mixture into the strips of chicken. Leave to marinate while you prepare the barbecue.

Thread a strip of pandanus leaf and a piece of chicken lengthways on to each skewer. Once the flames have died down, rake the coals to one side. Position a lightly oiled grill rack over the coals to heat.

When the coals are medium-hot to cool, or with a moderate to thick coating of ash, place the satays meat-side down over the coals and cover with a lid or tented heavy-duty foil and cook for 5-7 minutes. Once the meat has seared, move the satays around so that the leaves don't scorch. Serve, hot, with the sambal.

Serves 6
About 1kg/ 2 ¼ lb skinless chicken breast fillets
30ml/2 tbsp olive oil
5ml/1 tsp ground coriander
2.5ml/ ½ tsp ground cumin
2.5cm/1in piece of fresh root ginger, finely grated
2 garlic cloves, crushed
5ml/1 tsp caster (superfine) sugar
2.5ml/ ½ tsp salt
18 long pandanus leaves, each halved to give 21cm/ 8 ½ in lengths
36 long bamboo or wooden skewers
For the hot cashew nut sambal
2 garlic cloves, roughly chopped
4 small fresh hot green chilies (not tiny Birdseye chilies), seeded and sliced
50g/2oz/ 1/3 cup cashew nuts
10ml/2 tsp sugar, preferably palm sugar
75ml/5 tbsp light soy sauce
Juice of ½ lime
30ml/2 tbsp coconut cream