| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Jude3 |
4 |
servings |
INGREDIENTS
| 200 |
ml |
Samoa coconut cream |
| 4 |
tb |
Sanitarium crunchy peanut butter |
| 2 |
ts |
Lea & Perrins Worcestershire sauce |
|
|
A few drops of Tabasco |
| 4 |
|
Tegel chicken breast fillets or 8 thigh |
|
|
; fillets |
|
|
Zest and juice of 1 lemon |
| 1 |
|
Carrot; cut into thin |
|
|
; ribbons |
| 1 |
|
Zucchini; cut into thin |
|
|
; ribbons |
| 1 |
|
Red capsicum; cut into thin |
|
|
; ribbons |
| 2 |
tb |
Dry-roast peanuts; chopped |
| 4 |
|
First Choice naan breads to serve |
|
|
Bamboo skewers soaked in water for 10 |
|
|
; minutes |
INSTRUCTIONS
Mix together the coconut cream, peanut butter, Worcestershire and Tabasco
sauces.
Add half of the lemon juice.
Cut the chicken into small chunks and thread onto bamboo skewers.
Spoon over a little satay sauce and leave to rest for 30 minutes.
Place marinated chicken onto a BBQ or hot grill. Cook for 2-3 minutes each
side.
Heat remaining sauce until it boils, stirring continuously.
Heat the naan breads. BBQ or grill the vegetable ribbons.
Pour over the lemon juice and zest. Arrange the satays on top of the naan
and vegetables and pour the sauce alongside.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”