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Ashleigh Butler

Chicken satay with rice and quinoa

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Ingredients Method Notes

Ingredients
  

The marinade
  • 500 grams chicken thigh cut into strips
  • 200 ml  coconut cream
  • 1 tbsp soy sauce/tamari
  • Juice of half a large lime
  • 3 garlic cloves minced
  • 1 tbsp minced/ finely grated ginger
Satay sauce
  • 1/2 cup peanut butter
  • 1 large garlic clove crushed
  • 1 1/2 tbsp soy sauce/tamari
  • juice of two limes
  • 2 kaffir lime leaves
  • 1 1/2 tbsp ginger grated
  • 1/2 cup coconut cream

Method
 

  1. Place the chicken and the marinade ingredients into a bowl and stir to combine. The longer the better for this marinade but whatever is possible is ok.
  2. Prepare the rice and quinoa. These can be cooked together as they have the same cooking time in simmering water. I often do this in my rice cooker so i can set and forget but on the stove is also great. 
  3. Simply bring to the boil your chosen amount of rice and quinoa and add 2 times the amount of water. For example i used 1.5 cups of quinoa and rice combined and 3 cups of water. Bring it to the boil and then simmer for 15 minutes. Turn off the heat and leave the lid on for another 5 minutes. 
  4. Next we will make the satay sauce by blending all of the ingredients together using a stick blender or food processor. Pour into a bowl or a jar and set aside.
  5. Soak your skewers in some water before you use them to prevent them from burning. You can also just cook the chicken without threading the chicken onto the skewers if you choose. 
  6. On medium high heat cook your chicken on the bbq or on a frypan for about 15 minutes turning as you go until its golden and charred on the outside and cooked through. 
  7. Serve with sautéed, steamed or barbecued broccoli, cucumber or whatever vegetable or salad you are feeling on a bed of rice and quinoa. I recommend adding some fresh chilli for those that like it.

Notes

Serve with broccolini and cucumber
BLW - Serve a chicken skewer with rice and quinoa. Top with the satay sauce and a side of cucumber and broccolini
Puree- blend rice, quinoa, broccolini, cooked chicken and a spoonful of satay sauce. Add a little water or broth if needed.