Gluten-Free Satay (Peanut Skewers) with Cauliflower Rice

Instructions

1. 1Cut the 600 g chicken thighs into bite-sized pieces, about 2.5 cm cubes.
2. 2In a bowl, combine the chicken pieces with 1 tsp turmeric powder, 1 tsp cumin, and 1 tsp coriander. Mix well to ensure all chicken pieces are coated.
3. 3Prepare the cauliflower rice by washing the 1 large cauliflower, removing the core and leaves, and then pulsing it in a food processor until it resembles rice grains. Alternatively, grate it using a box grater.
4. 4In a separate bowl, whisk together 1/2 cup peanut butter, 1/2 cup coconut milk, 2 tbsp gluten-free soy sauce, and 1 tbsp lime juice until smooth. This is your peanut sauce.
5. 5Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
6. 6Heat a grill or a large skillet over medium-high heat. Grill or pan-fry the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
7. 7While the chicken is cooking, heat a clean skillet over medium heat. Add the prepared cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender but not mushy.
8. 8Serve the cooked chicken skewers alongside the cauliflower rice. Drizzle the peanut sauce over the chicken skewers or serve it on the side for dipping.

Substitutions

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