Chicken and Vegetable Skewers with Peanut Sauce
- For the sauce
- 1 shallot
- 2 tablespoons vegetable oil
- 100 grams crunchy Peanut butter
- 100 milliliters Coconut milk
- 100 milliliters Chicken broth
- cayenne pepper
- soy sauce
For the sauce: Peel the shallot and finely chop. Saute in hot oil until translucent, then add the peanut butter and lightly saute. Deglaze with the coconut milk and stir in a little chicken stock. Let simmer about 5 minutes, adding extra broth if necessary and season with cayenne pepper and soy sauce. Pour into a small bowl and let cool.
For the skewers: Rinse the chicken and pat dry. Rinse the chile pepper, remove the seeds and mince. Peel the garlic and squeeze it. Combine the paprika, herb salt and oil, season with pepper and rub on the meat. Saute in a hot pan with the chile and garlic for about 3 minutes per side. Allow to cool and cut into cubes.
Peel the mango and cut the flesh into cubes. Trim and rinse the cucumber, cut in half lengthwise and cut into slices. Rinse the bell pepper, remove seeds and ribs and cut into cubes. Thread the mango and the vegetables alternately with the meat onto skewers. Garnish with cilantro and serve with the peanut sauce.