Thai-style Chicken Skewers

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 teaspoon ground Cumin; 0.25 teaspoon cilantro; 2 tablespoons light soy sauce; 4 tablespoons Coconut milk; 2 tablespoons Oil; salt; peppers; 1.5 cups shelled, unsalted Peanuts; 0.875 cup 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

Difficulty

Preparation:

20 min.

Preparation

ready in 2 h. 20 min.

Ready in

Calories:

529

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	529 kcal	(25 %)
Protein	30.25 g	(31 %)
Fat	41.1 g	(35 %)
Carbohydrates	15.55 g	(10 %)
Sugar added	0.7 g	(3 %)
Roughage	4.06 g	(14 %)

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Vitamin A	44.23 mg	(5,529 %)
Vitamin D	0.18 μg	(1 %)
Vitamin E	2.72 mg	(23 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.17 mg	(15 %)
Niacin	19.62 mg	(164 %)
Vitamin B₆	0.59 mg	(42 %)
Folate	52.4 μg	(17 %)
Pantothenic acid	1.12 mg	(19 %)
Biotin	5.12 μg	(11 %)
Vitamin B₁₂	0.21 μg	(7 %)
Vitamin C	24.97 mg	(26 %)
Potassium	572.89 mg	(14 %)
Calcium	54.02 mg	(5 %)
Magnesium	111.08 mg	(37 %)
Iron	2.29 mg	(15 %)
Iodine	1.12 μg	(1 %)
Zinc	2.09 mg	(26 %)
Saturated fatty acids	15.82 g
Cholesterol	57.21 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 4
Chicken fillet (diced); 2 cloves
garlic (crushed); 1
small, red chile pepper (finely chopped); 1
shallot (finely chopped); ¼ teaspoon
ground Cumin; ¼ teaspoon
cilantro; 2 tablespoons
light soy sauce; 4 tablespoons
Coconut milk; 2 tablespoons
Oil; salt; peppers

For the peanut sauce: 1 ½ cups
shelled, unsalted Peanuts; ⅞ cup
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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Preparation steps

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

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.

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

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

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

Serve the chicken skewers drizzled with peanut sauce.