I feel like I say this often, but words honestly cannot do justice to how kind, sweet and divine my girl Sade is. It’s kind of weird that I appreciate kindness in others, when I value ruining the careers of any celebs that cross me. I truly should be studied.
But enough about me, Sade and I have been dear friends for decades and I am the reason the smooth operator made the switch from a fashion career to music.
Obviously it was me that suggested Sade, Stuart and the Pauls deflect from Pride and start up a rival band in the ‘80s. I was the inspiration behind the songs – including but not limited to, obvi – You’re Love is King, Smooth Operator (changed from masturbater for “mass” appeal, apparently), Sweetest Taboo and No Ordinary Love. It was also me that successfully campaigned for her to become a Commander of the Order of the British Empire earlier this year.
Given that last fact, Sade had come over to thank me for always championing her career and ensuring she gets the recognition she so greatly deserves. Can you believe it? A doll. The woman is an absolute doll.
It was such a treat to kick back and catch-up over expensive champagne, imported Iranian caviar and a big old batch of my Chicken Sades (… as a booze chaser).
A little bit spicy, a dash of sweetness and packed full of nuts, the satay works perfectly with the tender chicken leaving a party in your mouth, to which everyone is invited. That sounds wrong … or like the sweetest taboo TBH.
500g chicken breasts, cut into strips or dice … I don’t mind. You do you, boo
2 cloves of garlic, crushed
4 shallots, thinly sliced
1 tsp chilli flakes
1 tbsp muscovado sugar
1 tsp soy sauce
1 tsp tamarind paste
¼ cup crunchy peanut butter
1 can coconut milk
Thread the chicken onto metal skewers and allow to rest, covered in the fridge, for about half an hour.
While they are chilling, heat a small lug of peanut oil in a small frying pan and fry the garlic, shallots and chilli for a few minutes or until the kitchen is fragrant. Add the sugar, soy sauce, tamarind and peanut butter, and stir to combine. Add the coconut milk and cook until thickened.
Remove the skewers and cook the chicken your preferred method brushing with satay sauce as you go, I went baked because they were too long for my griddle and I’m morally against BBQs. I mean, sure, the satay sauce went a bit crunchy … but it tasted delicious.
Plus, you serve it with any leftover sauce … before devouring.