SATAY CHICKEN SKEWERS WITH PINEAPPLE SALSA & COCONUT RICE

Serves 2

To say that my fiancé George is obsessed with satay sauce is an understatement. This dish is made regularly in our household – and I’m not complaining! 4 wooden skewers

1 cup rice

1 cup water

1 cup coconut cream 4 boneless and skinless chicken thighs garnish: sesame seeds, spring onion, sliced cucumber, avocado and lime wedges

Satay sauce

½ cup chunky peanut butter 4 tablespoons soy sauce 4 tablespoons water 1 tablespoon rice wine vinegar

2 tablespoons sweet chilli sauce

1 tablespoon ginger, crushed 1 tablespoon garlic, crushed juice of ½ lemon

Pineapple salsa

½ cup diced pineapple 1 teaspoon finely sliced chilli ½ red onion, finely diced juice of 1 lime

Place skewers in water to soak for at least 20 minutes, as this will help prevent them burning in the oven. Preheat the oven to 180°C.

To make the satay sauce, put all ingredients into a bowl. Stir until you reach your desired consistency. You can always add more water if needed. Set aside.

Put the rice, water and coconut cream into a pot. Stir, then place over a medium to high heat and bring to the boil. Once boiling, reduce the heat to low and chuck the lid on. Let it gently simmer for about 15 minutes then turn o the heat and leave it for a further 10 minutes or so. Once ready to serve, flu up the rice using a fork.

Cut each chicken thigh into three pieces. Thread three pieces onto each skewer, then place into a baking dish and coat with the satay sauce, reserving some to serve. Whack them into the oven and cook until golden brown (about 12–15 minutes). The house should smell amazing!

Put the pineapple salsa ingredients into a small bowl.

Stir then set aside.

Heat up remaining satay sauce to drizzle over your meal.

Time to assemble! Divide the coconut rice between two bowls, serving on one side with the skewers on the other side. Place some pineapple salsa over the rice. Garnish with sesame seeds, spring onion, sliced cucumber, avocado and lime wedges.