Ingredients marinade

- 4 chicken thighs, bone out and skin off, diced into 2 x 1cm cubes
- 3 cloves of garlic
- 2 shallots, finely sliced
- 2 sticks of lemongrass, the bottom white part only
- 1 heaped tsp of turmeric
- 1 heaped tsp of ground coriander seeds
- 1 tsp of salt
- 1 tsp of brown sugar
- 1 tbsp of grapes oil

Method

1. For the marinade, pound together your garlic, shallots and lemongrass in a mortar and pestle.
2. Once they start forming a paste, add the turmeric, ground coriander, salt, brown sugar, and grapeseed oil and mix well.
3. Add this to your diced chicken thigh and mix well. Cover and leave in the fridge to marinate for 1-24 hours.
4. Once marinated, remove from the fridge and secure onto metal skewers (the bamboo ones tend to burn even if you soak them in water).
5. Once the chicken is on the skewers, brush a little more grapeseed oil on the outside and grill over high heat, preferably over charcoal but you can use a gas barbecue or frypan if you need to.
6. Serve with some rice, sliced cucumber and peanut sauce (recipe below).
7. Enjoy!

Ingredients peanut sauce

- 3 tbsp crunchy peanut butter
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- 1 tbsp sriracha
- The juice of one lime
- Optional - 2 dashes of Maggie seasoning

Method

1. Mix everything well and it's good to go! This sauce will keep for 3 days in the fridge also. Enjoy!

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