Servings: 4

Burger: subheading: Burger:
4 large chicken thigh fillets, trimmed 4 large chicken thigh fillets, trimmed
3 tablespoons peanut butter 3 tablespoons peanut butter
1 lemongrass stalk, white part only, finely chopped 1 lemongrass stalk, white part only, finely chopped
3 tablespoons natural yogurt 3 tablespoons natural yogurt
2 tablespoons groundnut oil 2 tablespoons groundnut oil
4 burger buns, halved and toasted 4 burger buns, halved and toasted
Slaw and sauce: subheading: Slaw and sauce:
25g bunch coriander, chopped (keep a few leaves for garnish) 25g bunch coriander, chopped (keep a few leaves for garnish)
2 long red chillies, seeds removed, roughly chopped 2 long red chillies, seeds removed, roughly chopped
3 cm piece fresh ginger, chopped 3 cm piece fresh ginger, chopped
3 garlic cloves, chopped 3 garlic cloves, chopped
1½ tablespoon brown sugar 1½ tablespoon brown sugar
2½ tablespoons fish sauce, or to taste 2½ tablespoons fish sauce, or to taste
2½ tablespoons rice wine vinegar 2½ tablespoons rice wine vinegar
1 lime, zest and juice 1 lime, zest and juice
3 tablespoons peanut butter 3 tablespoons peanut butter
1 small red onion, thinly sliced 1 small red onion, thinly sliced
1 large zucchini, shredded or julienned 1 large zucchini, shredded or julienned
1 large carrot, shredded or julienned 1 large carrot, shredded or julienned

Put the chicken, peanut butter, lemon grass, yogurt, and oil in a large glass or ceramic bowl. Season, then toss well. Marinate until ready to use or cover and marinate in the fridge overnight.
To make the sauce and slaw, put the coriander, chillies, lime leaves, ginger, garlic, sugar, fish sauce, vinegar, lime zest and juice, ground nut oil, and peanut butter in a food processor, then whizz until combined and finely chopped.
Put the onion, zucchini, carrot, and half the chilli-peanut sauce in a large bowl. Season to taste, then toss to combine into a slaw. Leave to stand at room temperature for 30 minutes before serving.
Heat a barbecue or griddle pan until hot, then grill the marinated chicken, turning occasionally, for 8 to 10 minutes until cooked through and charred all over.
Fill the toasted buns with the quick-pickled slaw, then add the satay chicken and reserved coriander leaves. Serve with the remaining chilli-peanut sauce.