As the climate turns ever cooler and the skies become greyer, it is most certainly solace food season. Yet, that doesn’t need to mean unfortunate decisions. My book Eat Beautiful is loaded with solid, occasional plans that will brighten you up whatever the climate, just as offering a large group of wellbeing and skin benefits. This exemplary chicken satay formula helps me to remember outlandish goes just as containing skin and wellbeing supporting fixings like cumin, turmeric and peanuts. You can either toss this in the stove or concoct outside on a pre-winter BBQ barbecue in case you’re facilitating this season.
SERVES 2
449 CALORIES PER SERVING
FOR THE CHICKEN SKEWERS
- 300g skinless chicken bosoms, cut into strips
- 100ml coconut milk
- 1 tbsp honey
- 1-2 tbsp soy sauce
- Modest bunch of new coriander, finely slashed
- 3 garlic cloves, finely diced
- Spot of ground turmeric
- 1 tsp ground cumin
- 1 new red bean stew, deseeded and finely slashed
FOR THE SATAY SAUCE
- Modest bunch of crude peanuts, squashed
- 1 tbsp soy sauce
- 1-2 tsp ground turmeric
- 1 tsp palm sugar or honey
- 1 tbsp coconut milk
- Modest bunch of new coriander, finely slashed
AUTUMN RECIPE: CHICKEN SATAY
- If utilizing wooden sticks (you’ll need around six), absorb them water for 20 minutes prior to utilizing.
2. Spot every one of the elements for the chicken sticks in an enormous bowl and consolidate well, kneading the marinade fixings into the meat. On the off chance that you have time, pass on the chicken to marinate for around 2 hours in the cooler.
3. Preheat the broiler to 200°C/180°C fan.
4. Move the marinated chicken to a baking tin and heat in the stove for 15-20 minutes, turning them part of the way through, or until cooked.
5. In the mean time, make the satay sauce. Spot every one of the fixings in a bowl, add a tablespoon of water and mix utilizing a stick blender.
6. String the cooked chicken fingers on to the sticks and present with the satay sauce, either poured over the chicken or in a bowl for plunging.
