Chicken satay with rice, peanut sauce and Asian-inspired salad

These juicy chicken scewers are absolutely wonderful. You can serve them cold on a picnic; with a salsa dip as a canapé or with rice and peanut sauce as a fulfilling dinner. The chicken should in an ideal world be marinated for 48 hours, but if in a rush, over night will do fine.

Chicken, rice and peanut sauce needs vegetables. Both the fresh salad with pak choi and this pickled cucumber is a nice contrast to the thick and creamy sauce.

Chicken satay scewers, serves 2

300 g chicken fillets

6 garlic cloves, chopped

4 tsp ground coriander

4 tsp brown sugar

1 tbsp black pepper (no, it is not a typo)

2 tsp salt

120 ml soy

4 tsp freshly grated ginger (or dried)

6 tbsp olive oil

Dice the chicken. Mix the ingredients for the marinade. Place both in a ziplock bag (bowl covered with cling film) and marinate at least over night in the fridge. Put the meat on scewers and fry in oil.

Asian-inspired salad, serves 2

2 pak choi

100 g sugar snaps

a handful radishes, thinly sliced

3 spring onions, sliced

1/2 red onion, sliced

sesame seeds

1/2 lime, the juice

olive oil

Blanch the pak choien and sugar snaps. Plate, and add onions, radishes and sesame seeds. Add the lime juice and olive oil.

Peanut sauce, serves 2

200 g coconut milk

3-4 tbsp smooth peanut butter

1 tbsp sweet chilli sauce

1/2 lime, the juice

Bring the coconut milk to the boil. Add the peanut butter and let it cook for a few minutes. Add sweet chilli and lime juice until it is perfectly balanced.

Asian-inspired quick pickle

1/2 cucumber

acetic acid solution (1 part acetic acid to 7 parts water)

75 ml caster sugar

1 tsp salt

a splash of rice vinegar

1/2 red chilli, finely chopped

coriander, chopped

Slice the cucumber wuth a cheese slicer, mix with the chilli. Add sugar, salt, acetic acid solution to almost cover the mixture and rice vinegar. Add the coriander. Keeps in the fridge for a few days. 

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