Chicken skewers with peanut sauce

Fresh skewers with chicken and vegetables, served with black rice, quick-pickled cucumber and peanut dip. A healthy summer dish!

Servings: 4

600 g chicken
1 large pepper
1 zucchini
3 dl black rice
1 packet sprouts
+ barbecue skewers

100 ml coconut milk
1 tablespoon Japanese soy or tamari
2 cloves garlic
Approx. 2 tablespoons olive oil
Peanut sauce:
4 tbsp Pändy Peanut Nutchup
200 ml coconut milk
1 tablespoon Japanese soy or tamari
0.5 teaspoon sugar
0.5 teaspoons chili flakes
1.5 tablespoons grated ginger
0.5 lime
Quick-picked cucumber:
0.5 cucumber
3 tablespoons apple cider vinegar
1 teaspoon honey
0.5 pot of coriander
1 dl salted peanuts
Possibly extra chili flakes

How to:
1. Set the oven to 250 degrees, preferably grill effect.
2. If you use wooden skewers, start by soaking them for at least 30 minutes.
3. Stir together the ingredients for the marinades and cut the chicken into pieces, approximately 4×4 cm. Stir in the marinade and set in the fridge for at least 30 minutes.
4. Then boil the black rice according to the instructions on the package.
5. Then make the quick-pickled cucumber. Slice the cucumber thin with a mandolin or cut thin slices. Mix with apple cider vinegar and honey, set in the fridge.

Peanut Sauce:
Mix all ingredients except lime in a saucepan and heat over low heat (it should not boil) while stirring. The sauce is thin at first but thickens as you go.
7. Cut zucchini and peppers into pieces and put on the skewers together with the chicken. Place on a sheet of parchment paper. Place in the oven (top section) for 10-12 minutes.
8. Coarsely chop coriander and peanuts.
9. Serve black rice, the skewers, peanut sauce, pickled cucumber and topping in deep plates. Bon appetit!