Meats Recipes - Indonesian Chicken Satay with Fragrant Rice and Chick Peas

Ingredients                                        

• 450 g/1lb chicken meat, cubed

• 30 ml/2 tbsp soy sauce

• 2 spring onions (scallions), finely chopped

• 1 garlic clove, crushed

• 1.5 ml/1/4 tsp chili powder

• 30 ml/2 tbsp lime juice

• 225 g/8 oz/1 cup Thai fragrant rice

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 425 g/15 oz/1 large can chick peas (garbanzos), drained

• Coriander (cilantro) leaves

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Method:

1. Put the chicken in a dish. Add the soy sauce, spring onions, garlic, chili and lime juice. Toss well and leave to marinade for at least 1 hour.

2. Thread on soaked wooden skewers and grill (broil) for about 5 minutes, turning and basting frequently, until cooked through.

3. Meanwhile, cook the rice in plenty of boiling salted water until tender, drain and rinse with boiling water. Drain again.

4. Melt the butter in the pan. Add the chick peas and cook gently, stirring, for 3 minutes.

5. Stir in the rice and toss well. Pile on to a serving dish. Top with the chicken, carefully sliding it off the skewers.

6. Scatter a few coriander leaves over and serve.