Coconutty chicken skewers with pickled cucumber
This irresistible dish is inspired by Malaysian street food. If you can, marinate the chicken overnight in the fridge.
- CourseMain meal
- Prepare20 mins
- Cook15 mins
- Total time35 mins
- 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
- 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
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.
Typical values per serving when made using specific products in recipe