Spiced Chicken and Cashew Nut Skewers with Satay Dipping Sauce
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
- 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.
- 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.
- 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.
- 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.
- 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.