The one meat that no one in this family ever says no to in this home is chicken. My husband Howard, son Ted and I love it. Therefore I’m always thinking of new recipes. The first time I ate this dish my dear old Dad made it for a BBQ. It was one of his BBQ staples and it was delicious.
Although Dad’s version was made with peanut butter. Neither Howard nor Ted enjoy peanut butter. Hence why this is an almond butter in this recipe. It was still as tasty and we really enjoyed this dish. The plates were cleaned and ready to put back in the cupboard by the end of the meal. That’s how I know it was a great dinner.
What’s your favourite BBQ chicken dinner? Let me know in the comments below and please don’t forget to like and follow me.
Ingredients for the chicken
- Chicken x 500g
- Almond butter x 1 tbsp
- Honey x 1 tbsp
- Tamari or soy sauce x 1 tbsp
- Ground ginger x 1 tsp
- Salt and pepper to taste
Method the the chicken
- In the small bowl mix together the almond butter, honey, tamari, ground ginger and salt and pepper to taste.
- Mix these ingredients until they form a paste and set to one side.
- Cut the chicken into 1 inch pieces, if it has been done already.
- Place in the large mixing bowl and pour over the almond butter sauce.
- Mix these ingredients until the almond butter sauce covers the chicken.
- Put the large mixing bowl in the fridge for 6 hours or more.
- Preheat the oven to 180°C and place a deep dish baking tray into the oven. (A baking tray that will fit skewers across.)
- Once the oven has preheated skewer the chicken as evenly as you can across the 4 skewers.
- Then remove the baking tray and put the skewers on lengthways.
- Put the tray bake into the oven and cook for about 25 – 30 minutes or until the chicken turns golden brown.
Ingredients for the rice
- Brown Rice x 300g
- Bone broth, chicken stock, vegetable stock or water x 600mls or more
- Tamari x 2 tbsps
- Salt to your taste
- Spinach x 2 handfuls
- Coriander x 1 handful
Method for the rice
- Measure the rice and put it into the saucepan.
- Place the rice under the tap and add water.
- Move the rice around in the pan.
- The water should start to discolour with the starch from the rice.
- Pour through the colander and repeat the process once or twice more.
- By the end of the process the water should start to look more clear.
- Put the saucepan onto the hob and pour over the bone broth, chicken stock, vegetable stock or water.
- There must be enough to cover the rice and then two centimetres above the top of where the rice sits in the pan.
- Sprinkle in salt to you tastes.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the rice so please be patient.
- On my hob it takes a good 30 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the rice can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the rice to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- Slice the spinach and coriander and stir into the cooked rice.
- Finally serve with the skewers and enjoy.
Almond Butter Satay Chicken with Green Rice was a delicious dinner. Howard, Ted and I loved it and it’s definitely a meal we will be eating again soon. It was very easy to prepare and cook. The chicken could be made the day before and stored in the fridge. Plus any leftovers make a tasty lunch the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 