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How to make Mango and coconut chicken skewers

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1/2 cup mango chutney
  • 1 tablespoon crunchy peanut butter
  • 1 tablespoon soy sauce
  • 270ml can light coconut cream
  • 100g Asian salad leaf mix
  • 3 radishes, thinly sliced
  • 1 Lebanese cucumber, peeled, thinly sliced
  • 2 teaspoons Asian salad dressing

Method

  • Step 1 Thread chicken evenly onto 8 skewers. Combine chutney, peanut butter and soy sauce in a bowl. Transfer 2 tablespoons mixture to a small bowl. Brush mixture over chicken skewers. Reserve remaining mixture.
  • Step 2 Heat a well-oiled barbecue or chargrill pan over medium heat. Cook skewers, in batches, for 3 to 4 minutes each side or until browned and cooked through.
  • Step 3 Meanwhile, place coconut cream and reserved mango chutney mixture in a small saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until reduced by half and mixture has thickened slightly.
  • Step 4 Place salad mix, radish, cucumber and dressing in a bowl. Toss to combine. Place skewers on a platter. Drizzle with a little coconut mixture. Serve with salad and remaining coconut mixture.