8 chicken thighs – boneless and skinless
1 onion (cut into quarters)
1 clove garlic
½ cup crunchy peanut butter
1 cup chicken stock
2 tablespoons dry sherry or brandy
1 tablespoons soya sauce
2 tablespoons lemon or lime juice
1 teaspoon grated green ginger
2 tablespoons honey
2 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2-3 shakes of Tabasco sauce
Cut chicken into 2 cm (1 inch) cubes.
Combine remaining ingredients in a food processor and pulse to combine and chop onion.

Transfer marinade to a shallow dish and marinate chicken for a couple of hours or refrigerate overnight.

Remove chicken from sauce a thread onto skewers, then BBQ, turning often, until cooked right through. (Remember to soak wooden skewers while chicken is marinating.)

Tip marinade into a pot and simmer for 15 minutes until thick and creamy. Serve with chicken.