Friday, April 8
I know I like an easy recipe - no more than 10 ingredients, something that over time when you start to make it over and over you can just make by sight. I think this recipe has the potential to be just that in my house. At the end of the meal I had three little ladies practically BEGGING me for more. The sauce is divine and what's even better about it, is it's one sauce, you make a big sauce, marinate in 2/3 of it, use the remaining third as a dipping sauce. It really couldn't be easier unless you bought it in a jar (don't do that ;) )
I really hope you try this one, put it on the BBQ or a frypan - you'll love it.
2/3 cup crunchy peanut butter
2 tb soy sauce
2 tb brown sugar
2 tb lime juice
1 tsp grated ginger
2 cloves garlic, minced
1 400g tin lite coconut cream
tops of 1 sprig of coriander, roughly chopped
1 kg chicken thighs
In a bowl mix the peanut butter, soy sauce, sugar, lime juice, ginger, garlic, coconut cream and coriander.
Pour 1/3 of the mixture into a container and put in the fridge. Reserve the remaining 2/3 in the bowl or pour into a marinading tray.
Cut your chicken thighs into 4 or 5 strips, then put into the marinade. Soak your skewers in some water.
After one hour of marinading/soaking thread the chicken onto the skewers in 'wriggly' pattern. Set aside whilst you heat your grill/frypan on hot for about 5 minutes. At this point if you're having rice, put it on.
Grill/fry your kebabs and turn until they are cooked fully.
Serve on rice and with salad - and of course your reserved dipping sauce! I also make curly carrot with my vege twister (kids love it!)
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