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.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.