المكونات
- Coconut milk 125ml
- Soya sauce 5 tbsp
- SpinneysFOOD Unrefined Sugar 1 tbsp
- Fish sauce 1 tbsp
- SpinneysFOOD Smooth Peanut Butter 1 tbsp
- Boneless, skinless chicken thighs 1kg
- SpinneysFOOD Organic Cucumbers 2
- Large carrots 2
- SpinneysFOOD Spring Onions 2
- SpinneysFOOD Mint Leaves 10g
- SpinneysFOOD Extra Virgin Olive oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Lime juice 4 tbsp
- Peanut oil 1 tbsp
- Roasted unsalted peanuts 50g
Nutrition (Per serving)
- سعرات حرارية 559
- دهون 35g
- المشبعة 8g
- بروتين 46g
- الكربوهيدرات 17g
- السكريات 9g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
دجاج ساتاي على الطريقة الإندونيسية مع سلطة الفول السوداني والفلفل الحار المحمص
Asian 20 Mins Prep · 20 Mins Cook
- To prepare the marinade, whisk together the coconut milk, 4 tbsp soya sauce, sugar, fish sauce and peanut butter.
- Toss the whole chicken thighs through the marinade and set aside for at least 30 minutes to marinate.
- Meanwhile, roughly chop the cucumbers. Julienne the carrots. Finely slice the spring onions and mint.
- Thread the chicken onto skewers, dividing the meat evenly and discard the marinating liquid.
- Prepare a BBQ to a medium heat.
- Brush the skewers with the olive oil and season with the salt. Distribute the skewers evenly over the grill and turn occasionally until the chicken has cooked through, approx. 15-20 minutes.
- Place the lime juice, 1 tbsp soya sauce and peanut oil in a bowl and stir together.
- Arrange the cucumbers, carrots, spring onions, mint, and peanuts on a serving platter.
- Place the skewers on the same platter and serve with the chilli lime dressing.