Nutty Chicken

CHARGRILLED CHICKEN SATAY, PEANUT SATAY SAUCE, COCONUT RICE

Serves 2

INGREDIENTS:

4 chicken thigh fillets, skinless and boneless and cut into strips

1x 250g packet of pre-cooked, microwave coconut rice

½ cucumber, diced

½ small red onion,sliced

1 tbsp white wine vinegar

1 tbsp caster sugar

Pinch of chilli flakes

For the marinade:

1tbsp peanut oil

¾ teaspoon turmeric

½ teaspoon mild curry powder

1 garlic clove, peeled and grated

1 teaspoon sugar

½ teaspoon salt

For the Peanut Satay Sauce:

1x 165ml can coconut milk

4 tbsp crunchy peanut butter J

uice of ½ a lime

½ tsp lemongrass paste

1cm ginger, peeled and grated

½ tbsp mild curry powder

½ tbsp dark brown sugar

1 tbsp light soy sauce

METHOD:

1. First make the satay sauce by placing all the ingredients in a small pan. Simmer for five minutes over a medium heat.

2. Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well until the thighs are evenly coated.

3. Heat a griddle pan until smoking hot. Place the marinated chicken pieces on the griddle and cook for three minutes per side or until cooked through.

4. While the chicken is cooking combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packetinstructions.

5. Serve the satay on the coconut rice with the cucumber salad, a sprinkle of chilli flakesand the peanut sauce drizzled over.