Satay is an Indonesian and Malaysian dish consisting of small pieces of meat served with a spiced sauce that typically contains peanuts. Elmarie Berry Good Food recommends the Lanzerac Pionier Pinotage to serve with this dish because it pairs very well with mild curry, spicy barbecue or robust meat dishes, and the combination of spices in this dish brings this pairing to life! This wine and food combination is perfect for winter and makes for an easy one-pot-dinner.

Ingredients:

1 kg chicken thighs / fillets diced into 2cm cubes

Juice of 2 limes

2 thyme sprigs, leaves removed

2 tbsp. black pepper

1 tbsp. cumin seeds

1 tsp cayenne pepper

2 red chillies, sliced

30g butter

2 red onions, diced

3 cloves garlic finely chopped

2 cups chicken stock

100g peanut butter, smooth or crunchy

4 tomatoes, deseeded and diced

Salt and pepper to taste

Coriander and steamed rice to serve

Method:

1. Marinate the chicken in the lime juice and spices for 30 minutes.
2. Add the butter to a pan and heat. Sauté the onion and garlic until it is translucent. Add the chicken with the marinade and cook until browned.
3. Heat the stock, add the peanut butter and pour over the chicken pieces and simmer for 15 minutes.
4. Add the tomatoes and cook for another 5 minutes. Season with salt and pepper and serve with rice and coriander.
5. Serve with the Lanzerac Pionier Pinotage.

Lanzerac Pionier Pinotage: 

This Pinotage delivers dense, concentrated fruit and layers of Christmas spices. Nutmeg, cloves and cinnamon surrounds plumes, prunes, berries and currants whilst the well-integrated oak and soft, silky tannins add backbone and length.

Pinotage has excellent ageing potential and this vintage can be matured until 2030. Order the Pionier Pinotage anddownload the tasting notes.

 

Recipe and Image supplied by Elmarie Berry Good Food