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Tuesday, 11 December 2012

Satay Chicken skewers with Coconut Rice and Mango Chilli Salsa...

Serves: 4
   12 wooden skewers
   600g chicken breast fillets, cut into chunks
Satay Sauce  - There will be left over Satay Sauce!!!
   2 garlic cloves, finely chopped
   3cm-piece fresh ginger, peeled, finely grated
   1/2 medium red chilli, chopped
   1 tbsp. lemon juice
   1 cup coconut cream
   3 tsp. worcestershire sauce
   1/3 cup sweet chilli sauce
   2 tbsp. natural light crunchy peanut butter
Coconut Rice
   2 cups jasmine rice, well-rinsed
   2 cups cold water
   400ml can coconut cream
   3cm piece ginger, peeled, sliced
Mango salsa   (for original recipe)
    1 large ripe mango, peeled, chopped
    1/2 red onion, finely chopped
    2 small chillies, seeds removed, finely chopped
    80g English spinach, washed and ripped up
    1 tbs chopped coriander
    1 tbs extra virgin olive oil
    Juice of 1 lime, or to taste
  1. Heat 1 tbsp. of oil in a large saucepan over medium-high heat. Add the garlic and ginger. Cook, stirring, for approximately 3 minutes, add the lemon juice and chilli. Whisk in the coconut cream and peanut butter. Cook, stirring, for 5 minutes or until the sauce thickens, stir in worcestershire sauce. Remove from heat, pour into a heat proof bowl. Cover and allow to cool. An hour or two later, pour satay sauce into a wide flat bottomed container (large enough to roll the skewers and marinade).
  2. Soak skewers in water for 30 minutes.
  3. For the salsa, combine mango, onion, chilli, spinach, coriander, oil, lime juice and some salt and pepper in a bowl. 
  4. Thread chicken onto skewers and roll in the satay sauce, coating each thoroughly. Pile them all together in the container and cover- allow to marinate for at least 20 minutes.
  5. Drizzle olive oil on a barbecue plate/grill or in a large skillet, add the skewers and on medium-high heat. Cook skewers, in batches, turning and occasionally basting with extra oil, for 7-10 minutes or until the chicken is cooked though and slightly charred
  6. Meanwhile, place all coconut rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Discard ginger.
  7. Serve it all up!!

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