Place the ginger wine, soy sauce, peanut butter, paprika and salt in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients. Pour the marinade into a bowl and add the cubed chicken. Stir well so each piece of chicken is well coated with marinade. Allow to stand for about 1 hour.

Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains' skin does not stain your hands. Rub the lime halves over the peeled plantains so they do not discolor. Trim off the ends and cut each plantain on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.

Remove the chicken from the marinade, reserving the marinade liquid. Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile. Brush with the marinade and grill (barbecue) until cooked, about 10 minutes.

Take care to keep turning the satays regularly so they are browned and cooked evenly. Serve hot with alfalfa or green shoots and a tomato salsa .