Air Fryer Satay Chicken

• 2 cloves Garlic
• 90 g Smooth peanut butter
• 45 ml Soy sauce
• 1 medium Lime
• 160 ml Coconut milk
• 1 tsp Ground cumin
• 1 ½ tsp Ground coriander
• ½ tsp Ground turmeric
• 2 tsp Brown sugar
• 600 g Chicken thighs, boneless, skinless
• 1 tbsp Vegetable oil
• 1 medium Cucumber

1. Finely grate the garlic into a bowl. Whisk in the peanut butter, soy sauce, juice of the lime, coconut milk, ground cumin, ground coriander, ground turmeric and brown sugar until smooth. Reserve about a third of this mixture for dipping, then chill it while the chicken cooks.
2. Add the chicken thighs to the remaining marinade and turn well to coat. Leave to marinate for 10 minutes at room temperature while you preheat the air fryer to 200°C (390°F).
3. Lightly oil the air-fryer basket, then lay the chicken in a single layer (cook in batches if needed). Air-fry for 14 to 18 minutes, turning halfway, until lightly charred at the edges and cooked through.
4. Tip the reserved sauce into a small saucepan and warm gently over a low heat for 2 to 4 minutes, stirring, until hot and glossy. Do not let it boil; add a splash more coconut milk if you want it looser.
5. Slice the cucumber into sticks or half-moons. Serve the chicken hot with the warm dipping sauce and the cucumber alongside.

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