Sweet and Sour Chicken Skewers with Jasmine Rice
These skewers use chicken thighs rather than breast, because they stay juicy as they cook and take on the marinade well. Bay’s Kitchen Sweet & Sour Sauce, made with pineapple, peppers and cider vinegar, is seasoned with chives instead of onion.
Allow 1 to 2 hours for marinating; left overnight, the meat takes on even more flavour. The cashews in the original recipe are swapped for peanuts roasted in the oven with turmeric. Unlike cashews, peanuts are low FODMAP.
Method
- Cut the chicken into large chunks, mix with the sauce in a bowl, cover and chill for 1 to 2 hours, or overnight if you can.
- Preheat the oven to 200 °C (180 °C fan) or light the barbecue. Thread the chicken onto the four skewers.
- Lay the skewers on a baking tray lined with baking paper and cook in the oven for about 20 minutes. On the barbecue they take just as long and need turning several times. The chicken is done when the juices run clear if you pierce it with a knife.
- Meanwhile, cook the jasmine rice and chop the coriander. Toss the peanuts with the turmeric and oil, spread them out on a small tray and roast in the oven for 6 minutes.
- Arrange the skewers on plates, sprinkle with the coriander and peanuts and season with salt and pepper. Serve with the rice and lime wedges.
Tips
- Soak wooden skewers in water for about 30 minutes beforehand so they are less likely to burn. On the barbecue, cook them over a medium heat, otherwise the sugar in the sauce darkens too quickly.
- If you’d like some sauce with the rice, set aside 3 to 4 tbsp before marinating and warm it through briefly. If you want to use marinade that raw chicken has been sitting in, bring it to a rolling boil first.
