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.
Scandelights 