Chicken satay with peanut sauce and pickled cucumber

Ingredients

For 1 serving

• Chicken breast130 g
• Turmeric1 teaspoon
• Coriander seeds1 teaspoon
• Coconut milk30 ml
• Peanut butter1 tablespoon
• Tamari1 teaspoon
• Lime juice1 teaspoon
• Cucumber120 g
• Rice vinegar1 tablespoon
• Jasmine rice55 g
• Saltto taste

Contains: nuts, soy

In season: June – September

Method

1. Crush the coriander seeds in a mortar. Cut the chicken breast into long strips and mix with the turmeric, crushed coriander and half the coconut milk; leave to marinate for 15 minutes. If using wooden skewers, soak them in water.
2. Meanwhile rinse the jasmine rice, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; leave to rest covered.
3. Wash the cucumber, slice it thinly and leave it to pickle in the rice vinegar.
4. Thread the chicken onto the skewers and cook on a hot griddle over medium-high heat for 4 minutes per side, until golden and cooked through.
5. Meanwhile in a small pan warm the peanut butter, the remaining coconut milk, tamari, lime juice and 2 tablespoons of water over low heat, stirring for 1–2 minutes until the sauce is smooth.
6. Serve the skewers with the peanut sauce, the drained cucumber and the rice.