Coconutty chicken skewers with pickled cucumber

Name: Coconutty chicken skewers with pickled cucumber
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 40 g coconut cream; 80 g Cooks' Ingredients Laksa Paste; 500 g Essential Chicken Thigh Fillets, chopped into roughly 2cm chunks; 2 tsp Vegetable oil; 240 g jasmine rice; 200 g pack Tenderstem broccoli, halved; ½ 25g pack coriander, roughly chopped

This irresistible dish is inspired by Malaysian street food. If you can, marinate the chicken overnight in the fridge.

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Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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Ingredients

40g coconut cream
80g Cooks' Ingredients Laksa Paste
500g Essential Chicken Thigh Fillets, chopped into roughly 2cm chunks
2 tsp Vegetable oil
240g jasmine rice
200g pack Tenderstem broccoli, halved
½ 25g pack coriander, roughly chopped

Pickled cucumber

1 midi cucumber, cut into small chunks
1 tsp chiu chow chilli oil
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp granulated sugar

Method

In a bowl, mix the coconut cream with the laksa paste and a pinch of salt. Transfer ⅓ into a small pan, stir in 4 tbsp water and set aside. Add the chicken to the marinade in the bowl, mix well, then cover and chill. Mix all the pickled cucumber ingredients in a bowl; set aside until ready to serve, stirring regularly. If using wooden skewers soak for a few minutes.
Preheat the grill to high; line a baking tray with foil. Thread the chicken onto 4 skewers (discard any excess chicken marinade) and put on the foil; drizzle over the oil. Put under the grill for 10-12 minutes, turning halfway, until cooked through, the juices run clear and no pink meat remains.
Meanwhile, cook the rice according to pack instructions. For the last 5 minutes, cook the broccoli, covered, in a sieve over the rice pan. Heat the reserved marinade to a low simmer and stir constantly until piping hot. Stir the coriander into the rice, then serve with the skewers, cucumber, broccoli and sauce.