Chicken Satay Skewers with Kilombero rice
Recipe for the marinade and the dipping sauce with rice as an accompaniment
You will need:
- 4 Chicken Breasts, Cubed
- Kilombero Rice
To make the marinade:
- 2-3 garlic cloves, peeled & crushed
- 1tbsp of soft brown sugar (fair trade if possible)
- 1tbsp of ground coriander
- ½tbsp of cumin
- 2tbsp of light soy sauce
- Juice of 1 lime
- 2tbsp Ma’s Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
To Make the Sauce:
- 4tbsp good quality crunchy peanut butter (fair trade if possible)
- 6tbsp Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 1tbsp Sosatie BBQ Sauce
- 1 level tbsp Eswatini Hot Mango Chutney
Directions:
- Blend all the marinade ingredients together and marinade in a non-metallic bowl for several hours, covered.
- When ready to cook, thread the chicken onto skewers and grill for 10 minutes turning frequently and basting with leftover marinade.
- Combine any remaining sauce ingredients and heat gently until warm (easier to blend the sauce if the peanut butter is warm) and serve with the chicken
- Serve on a bed of Kilombero rice cooked as per the packet instructions.