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Welcome back to my food for all series. My name is Pippa Kinderick, author of the Intolerant
Gourmet, and in this episode, I'm going to show you how to make Coconut Chicken Skewers.
[Music]
So, we begin by making the marinade for our Chicken skewers. It's a really simple and
mellow spiced dish and it makes a lovely summery supper. So, we have coriander seeds and we
put them into a hot pan and then we're just going to toast them until they're fragrant,
for a couple of minutes only. You don't want them to pop too much. So, our coriander seeds
are all toasted and fragrant and we place them in a pestle and mortar along with about
a tablespoon of olive oil and then into that we some turmeric and some chili flakes and
then two cloves of garlic and a good pinch of sea salt. And then what we are going to
do is grind them together to form a paste for the marinade. So, once you've ground your
spices and your garlic into a coarse paste, you're going to add it to about a hundred
mils of coconut cream. You just stir that in and it will give your coconut cream a wonderful
vibrant kind of mustardy color. We've also got a bunch or coriander and I finely chopped
half of it. We're going to scatter that in and stir it together and we've got one lemon
and we're going to zest that into the coconut cream as well. Gives it a nice citrus and
light flavor balancing out the turmeric and spice. And for a list of the ingredients and
instructions, just check the description box. And so, on top of that, we've got eight skinless
and boneless chicken thighs. And I've taken each thigh and cut it into thirds width ways
so that you've got some nice chunky pieces to thread onto your skewers. So, add that
to your marinade.
Stir it together and just make sure that all of the chicken is coated. And then, cover
it and leave it to marinate for at least an hour. So, our chicken has been marinating
for a couple of hours so it's really nicely imbued with the flavors. And then we've got
our bamboo skewers which we've also been soaking for at least half and hour and that stops
them burning when you put them onto the grill. And then very simply, thread up your chicken
pieces so that they're evenly spaced. So for more recipes like these, just click the subscribe
button.
And then continue threading up your bamboo skewers until you've used up all of your chicken.
So once you've put all of the chicken onto the skewers, put them onto a foil lined baking
tray and then put them under a medium hot grill for about ten to twelve minutes until
cooked through, but still tender. So, our coconut chicken skewers are out from the grill
and you can see they are nice and golden on the edges which is what you want. And I've
just chopped up some lettuce and I've got some fresh lemon that we can squeeze over
it at the end. And then, your ready to serve. Now you can serve these along side cooked
rice, you can have them with other salads, you can have them with baked sweet potatoes,
there's all sorts of things they go well with.
And there we go. Just pile them up and I hope to see you again for another episode of my
Food For All series.