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INGREDIENTS

1 Garlic
1/4 ts Chilli flakes
1 Lime
3 tb olive oil
2 150-gram chicken breasts ; fillets removed

Servings

INSTRUCTIONS

MMMMM--------------------FOR THE SATAY SAUCE------------------------- 115 g Unsalted peanuts with skins -on 1 tb Soy sauce 4 Shallots 2 Cloves garlic 1/2 Lemon; juice of 200 ml Coconut creamMMMMM----------------FOR THE CUCUMBER AND MANGO S--------------------- 1 lg Tin mango slices; drained 1/2 Cucumber 1 sm Bunc fresh coriander 1 tb Olive oil 1 ts Lime juice Salt and pepper 1 bn Coriander and lime wedges to -garnish 4 Bamboo skewers soaking in a -shallow ; baking tray Preheat oven to 200c/400f/Gas 6. Put the peanuts on a baking tray and roast for five minutes. 2 Crush the clove of garlic into a bowl. Grate in the lime rind and squeeze the juice. Add the chilli flakes along with the olive oil and a little salt. Mix together well. 3 Cube the chicken breasts and toss in the chilli mixture. Set aside. Remove the peanuts from the oven and pile onto a clean tea towel. Leave to cool. 4 Roughly chop the shallots and add to the food processor with the soy sauce, garlic and lemon juice. Rub the peanuts in the tea towel to remove as much of the skins as possible. Discard the skins and add the nuts to the processor. Whizz to a paste. 5 Tip the paste into a pan and cook on a medium heat, stirring constantly for a minute. Pour in the coconut cream and a little salt, bring to the boil, reduce the heat and simmer for three minutes. Lower the heat and keep warm. 6 Heat a griddle pan until hot. Dry off the skewers and thread on the cubes of chicken. Lay the skewers on the griddle and cook for 4-5 minutes on each side, until golden and cooked through. 7 For the Salsa: Roughly chop the mango slices. Dice the cucumber. Roughly chop the coriander. 8 Mix the olive oil and lime juice in a bowl and season. Toss the mango, cucumber and coriander in the dressing and transfer to a serving dish. 9 Pour the satay sauce into a serving bowl. Check the chicken is cooked and remove from the griddle pan. 10 Pile onto a serving platter and sit the satay sauce and mango salsa next to it. Garnish with a bunch of coriander and lime wedges and serve immediately. Recipe by: Cant Cook Wont Cook

NOTES

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Chicken Satay Skewers with Mango And Cucumber Salsa

1 Garlic
1/4 ts Chilli flakes
1 Lime
3 tb olive oil
2 150-gram chicken breasts fillets removed

MMMMM--------------------FOR THE SATAY SAUCE-------------------------    115 g  Unsalted peanuts with skins           -on      1 tb Soy sauce      4    Shallots      2    Cloves garlic    1/2    Lemon; juice of    200 ml Coconut creamMMMMM----------------FOR THE CUCUMBER AND MANGO S---------------------      1 lg Tin mango slices; drained    1/2    Cucumber      1 sm Bunc fresh coriander      1 tb Olive oil      1 ts Lime juice           Salt and pepper      1 bn Coriander and lime wedges to           -garnish      4    Bamboo skewers soaking in a           -shallow           ; baking tray   Preheat oven to 200c/400f/Gas 6.    Put the peanuts on a baking tray and roast for five minutes.    2 Crush the clove of garlic into a bowl. Grate in the lime rind and  squeeze the juice. Add the chilli flakes along with the olive oil and  a little salt. Mix together well.    3 Cube the chicken breasts and toss in the chilli mixture. Set aside.  Remove the peanuts from the oven and pile onto a clean tea towel.  Leave to cool.    4 Roughly chop the shallots and add to the food processor with the soy  sauce, garlic and lemon juice. Rub the peanuts in the tea towel to  remove as much of the skins as possible. Discard the skins and add  the nuts to the processor. Whizz to a paste.    5 Tip the paste into a pan and cook on a medium heat, stirring  constantly for a minute. Pour in the coconut cream and a little salt,  bring to the boil, reduce the heat and simmer for three minutes.  Lower the heat and keep warm.    6 Heat a griddle pan until hot. Dry off the skewers and thread on the  cubes of chicken. Lay the skewers on the griddle and cook for 4-5  minutes on each side, until golden and cooked through.    7 For the Salsa: Roughly chop the mango slices. Dice the cucumber.  Roughly chop the coriander.    8 Mix the olive oil and lime juice in a bowl and season. Toss the  mango, cucumber and coriander in the dressing and transfer to a  serving dish.    9 Pour the satay sauce into a serving bowl. Check the chicken is  cooked and remove from the griddle pan.    10 Pile onto a serving platter and sit the satay sauce and mango  salsa next to it. Garnish with a bunch of coriander and lime wedges  and serve immediately.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 2

Calories: 316
Calories from Fat: 171 (54%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 3.5g
Cholesterol 96mg		30 %
Sodium 95.6mg		3 %
Potassium 374.8mg		10 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.1g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 316

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