Chicken Skewers with Satay Sauce, Coconut Rice and Chunky Salad

Steps

1. BBQ hot plate (if using).
2. Combine rice, water, coconut milk and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. In a medium bowl, toss diced chicken with soy sauce and set aside while you make the satay sauce.
4. Place all satay sauce ingredients in a small pot on medium heat and simmer gently for 2–3 minutes, until thickened, add extra coconut milk (if needed) to reach desired consistency. Season to taste with soy sauce. Cover and keep warm.
5. Thread 3–4 pieces of chicken onto each skewer. Heat a drizzle of oil in a large, fry-pan (preferably non-stick) on medium heat. Cook chicken for about 2 minutes on all 4 sides, until browned and cooked through. Set aside on a plate, covered with foil to rest while you make the salad. Alternatively, use BBQ hot plate.
6. Roughly tear lettuce leaves and toss with extra-virgin olive oil in a medium bowl, season with salt and pepper. Cut cucumber into quarters lengthways then dice 2cm. Add to a medium bowl with cherry tomatoes.
7. Spoon ¾ cup coconut rice per person onto each plate and top with two skewers. Drizzle over satay sauce. Serve salad on the side.