Chicken and Peanut Skewers with Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- For the salad
- 1 large Avocado
- 1 red pepper (halved, seeds and interior white skin removed, finely chopped)
- 1 lemon (juice)
- cayenne pepper
- For the kebabs
- 2 Tbsps honey
- 1 pinch Chili flakes
- 4 Tbsps soy sauce
- 1 Tbsp Turmeric
- 1 tsp fresh ginger (grated)
- 4 Tbsps Peanut oil
- 4 cups Chicken breasts (cut into thin strips)
- For the sauce
- 1 shallot (very finely chopped)
- 1 garlic clove (very finely chopped)
- 1 tsp sugar
- ⅔ cup Coconut milk
- 1 Tbsp Peanut oil
- 2 Tbsps Peanut butter
- 1 Tbsp fresh cilantro (chopped)
Preparation
Kitchen utensils
1 Pot, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Kitchen twine, 1 Toothpick, 1 Large knife, 1 Slotted spatula
Preparation steps
1.
To make the salad mix the avocado and the pepper together. Pour the lemon juice over the top, season with salt, pepper and cayenne pepper and let steep.
2.
To make the kebabs mix the honey, chilli flakes, soy sauce, turmeric and ginger with 2 tbsp peanut oil and marinate the meat in it for at least an hour.
3.
Skewer the chicken onto the kebab sticks in a wave-like motion and fry in the remaining oil for 1–2 minutes on all sides. Remove and keep warm.
4.
To make the sauce fry the shallot and the garlic in hot oil at a high temperature. Sprinkle with sugar and allow to caramelise until dark brown.
5.
Add the coconut milk, heat and then add the peanut butter, allowing it to melt. Season with salt and pepper.
6.
Arrange the kebabs on the sauce and sprinkle the coriander leaves over the top. Serve with the avocado salad.
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