Spiced Chicken and Cashew Nut Skewers with Satay Dipping Sauce

2
25 min
10 min

Ingredients

  • 400g minced chicken breast
  • 200g cooked Tipiak couscous
  • 1 tbsp chopped fresh coriander
  • Salt and pepper
  • 50g chopped cashew nuts
  • 2 tbsp mixed sesame seeds
  • 8 wooden kea skewers
  • 2 tbsp Pip & Nut Crunchy Peanut Butter
  • 150ml Celebes Coconut Milk
  • 1 tbsp Tiger Tiger Sesame Oil
  • Mixed salad leaves

Method

  1. Cook the couscous in boiling water as per instructions. When ready, cool and place into a large bowl with the chicken mince, curry paste and fresh coriander.
  2. Season with salt and pepper and mix together to a paste. Form into small balls the size of a walnut. Mix together the cashew nuts and sesame seeds in a plate and roll in the balls, coating all over.
  3. Thread the balls onto the wooden skewers and place onto a baking tray. Drizzle with a little oil and bake in the oven at 200°C for 10-12 minutes or until golden brown.
  4. Meanwhile make a quick satay dipping sauce by heating together the peanut butter and coconut milk in a saucepan to dissolve. Take off the heat and stir in the sesame oil.
  5. To serve, dress some mixed salad leaves onto serving plates and lay the skewers on top. Serve the satay sauce in a bowl on the side.

Original Recipe by Chef Manuel Aquilina.

Products used