Clodagh McKenna's nutty chicken - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s nutty chicken By You Magazine - October 24, 2021 Delicious chargrilled chicken and an addictive peanut sauce that takes just 5 minutes to make! Coconut rice partners so well with the satay flavours. Dora Kazmierak TAKES 10 MINUTES SERVES 2 4 skinless, boneless chicken thigh fillets, cut into strips 1⁄2 cucumber, diced 1 tbsp white wine vinegar 1 tbsp caster sugar 250g packet of pre-cooked, microwave coconut rice 1⁄2 small red onion, sliced Pinch of chilli flakes FOR THE MARINADE 1 tbsp peanut oil 3⁄4 tsp ground turmeric 1⁄2 teaspoon mild curry powder 1 garlic clove, grated 1 tsp caster sugar 1⁄2 teaspoon salt FOR THE PEANUT SATAY SAUCE 165ml can of coconut milk 4 tbsp crunchy peanut butter Juice of 1⁄2 lime 1⁄2 tsp lemongrass paste 1cm piece of fresh ginger, peeled and grated 1⁄2 tsp mild curry powder 1⁄2 tbsp dark soft brown sugar 1 tbsp light soy sauce First, make the peanut satay sauce. Place all the ingredients in a small saucepan over a medium heat and simmer for 5 minutes. Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well until the thighs are evenly coated. Heat a griddle pan until smoking hot. Place the marinated chicken in the pan and cook for 3 minutes on each side, or until cooked through. While the chicken is cooking, combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packet instructions. Serve the satay on the coconut rice with the cucumber salad, sliced red onion, a sprinkle of chilli flakes and the peanut sauce drizzled over the top. TIP Thin strips of pork fillet work really well with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved