Chicken Satay Skewers with Roasted Peanuts served with Basmati Rice and Sweet Corn Ribs
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 35 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the chicken
- 1 pack of boneless skinless chicken thigh pieces 1300g
- 200g coconut cream
- 1 tbsp curry powder 102g
- 50g Kikkoman soy sauce with less salt 150ml
- 2 tbsp classic peanut butter 370g
- 1 tbsp Ardo diced garlic 250g
- 1 tsp Maldon sea salt flakes 250g
- Ingredients for the rice
- 400g basmati rice
- 400g water
- 4-5 dried cardamom seeds*
- 1 tsp Maldon sea salt flakes 250g
- Ingredients for the vegetables
- 1 pack of corn ribs 500g
- 1 tsp Maldon sea salt flakes 250g
- ½ tsp Maldon crushed pepper 50g
- 1 tbsp Chorio Olive Oil Koroneiki variety 1L
METHOD
1. In a bowl, add the chicken pieces and marinate them with the rest of the ingredients. Mix well, cover with plastic wrap and refrigerate the bowl for 15 minutes.
2. Place the vegetables on a baking tray, season with salt and pepper, drizzle with olive oil and bake in a preheated oven at 200°C for 10 minutes.
3. Rinse the rice well in a colander and place it in a saucepan with the water, salt and cardamom and cook over medium heat until it boils.
4. Remove from the heat and cover with a kitchen towel and the lid of the pot and set aside for 15 minutes.
5. Add a little sunflower oil to a grill pan and wipe with kitchen paper. Place over medium-high heat and allow to heat thoroughly.
6. Cook the chicken pieces for 6-7 minutes on each side, turning them regularly.
7. Serve with the vegetables and rice.
Kali Orexi!
*This product is not available at foodhaus stores
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