Mini chicken brochettes with peanuts and cucumber recipe
Ingredients
4 small skinless chicken breasts, cut into even strips
25g cornflour
25ml olive oil
2tbsp peanut butter
1tbsp honey
50g dry roasted peanuts, crushed
wooden skewers, soaked in cold water for 30 minutes beforehand
½ cucumber, peeled and cut into thin slices
Pre-heat the grill to hot. Whisk together the olive oil, honey and peanut butter until smooth. Coat the strips of chicken in the cornflour, then dust off the excess. Coat in the peanut butter mixture and then roll in the crushed peanuts, coating the brochettes as evenly as possible. Grill for 10-12 minutes, turning occasionally until cooked through, with no pink showing when cut open. Arrange slices of the cucumber on serving plates. Top with the chicken brochettes and serve.
