Name: Thai-style chicken skewers
Total time: 2 h 20 min
Yield: 6
Ingredients: 4 Chicken fillet diced; 2 cloves garlic crushed; 1 small, red chile pepper finely chopped; 1 shallot finely chopped; 0.25 teaspoons ground Cumin; 0.25 teaspoons cilantro; 2 tablespoons light soy sauce; 4 tablespoons Coconut milk; 2 tablespoons Oil; salt; peppers; 1.5 cups shelled, unsalted Peanuts; 0.875 cups Coconut milk; 2 tablespoons Peanut butter; 1 teaspoon Curry powder; 1 lemon juice and grated zest; 1 pinch sugar; 3 tablespoons cream 48% fat

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Difficulty:	easy
Preparation:	20 min
Ready in:	140 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	529 kcal	(26%)
Protein	30 g	(60%)
Fat	41 g	(51%)
Carbohydrates	16 g	(6%)
Added Sugar	1 g	(1%)
Roughage	4 g	(13%)
Vitamin A	44.23 µg	(6%)
Vitamin D	0.18 µg	(4%)
Vitamin E	2.72 mg	(23%)
Vitamin B1	0.13 mg	(12%)
Vitamin B2	0.17 mg	(12%)
Niacin	19.62 mg	(123%)
Vitamin B6	0.59 mg	(42%)
Folate	52.4 µg	(26%)
Pantothenic Acid	1.12 mg	(19%)
Biotin	5.12 µg	(10%)
Vitamin B12	0.21 µg	(8%)
Vitamin C	24.97 mg	(31%)
Potassium	572.89 mg	(29%)
Calcium	54.02 mg	(7%)
Magnesium	111.08 mg	(30%)
Iron	2.29 mg	(16%)
Iodine	1.12 µg	(1%)
Zinc	2.09 mg	(21%)
Saturates	16 g
Uric Acid	0 g
Cholesterol	57.21 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

6	Chicken fillet diced
3 cloves	garlic crushed
1 ½	small, red chile peppers finely chopped
1 ½	shallots finely chopped
⅜ teaspoons	ground Cumin
⅜ teaspoons	cilantro
3 tablespoons	light soy sauce
6 tablespoons	Coconut milk
3 tablespoons	Oil
	salt
	peppers

For the peanut sauce

2 ¼ cups	shelled, unsalted Peanuts
1.31 cups	Coconut milk
3 tablespoons	Peanut butter
1 ½ teaspoons	Curry powder
1 ½	lemons juice and grated zest
1 ½ pinches	sugar
4 ½ tablespoons	cream 48% fat

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Directions

1 Mix the chicken with the remaining ingredients and marinate the meat for at least 2 hours.

2 Heat the grill. Remove the chicken from the marinade, drain and thread onto 8-12 wooden skewers. Grill for about 10 minutes, brushing with the marinade from time to time.

3 For the sauce: toast the peanuts in a dry frying pan, then leave to cool and crush finely in a mortar.

4 Put the coconut milk, peanut butter and curry powder into a pan and bring to a boil.

5 Stir in the crushed peanuts, lemon juice and zest and add sugar to taste. Stir in the cream to produce a creamy sauce.

6 Serve the chicken skewers drizzled with peanut sauce.

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