This chicken and pineapple satay with coconut and peanut sauce will bring back those sweet summer memories of days by the pool!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 chicken breasts, cut into chunks
1 pineapple, cut into chunks
6 tbsp olive oil
¼ cup peanut butter
1 cup coconut milk
½ tsp chilli flakes
4 tbsp peanuts, chopped

METHOD
1. Make the kebabs by alternating the chicken and pineapple chunks.
2. Drizzle half the oil on a baking tray and the rest over the kebabs. Place under the grill for 8 min per side.
3. Simmer the peanut butter, coconut milk and chilli flakes in a pot for 5 minutes.
4. To serve, place skewers on a plate and drizzle with sauce and peanuts.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Chicken and pineapple satay with coconut and peanut sauce appeared first on MyKitchen.

Serve these yummy chicken satay kebabs with spring onions as a starter or side for Braai day this month and earn your title as master braaier.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the chicken kebabs
4 chicken breasts, cut into strips
1 cup coconut milk
3 tbsp grated ginger
1 tsp curry powder
1 garlic clove, grated
Juice and zest of 1 lemon
2 tbsp olive oil
For the peanut sauce
⅓ cup boiling water
¼ cup crunchy peanut butter
1 tsp brown sugar
1 tsp sriracha
1 tsp lemon juice
For the spring onions
20 small spring onions
1 tbsp olive oil
1 tsp sesame seeds

METHOD
For the chicken kebabs
1. Combine the chicken, coconut milk, ginger, curry powder, garlic, lemon juice and zest. Marinate for 1 hour.
2. Slide the chicken strips on to kebab skewers.
3. Heat the olive oil in a pan over medium heat and fry the kebabs for 4 minutes on each side until they are golden brown.
For the peanut sauce
1. Whisk together all of the ingredients until emulsified. Set aside.
For the spring onions
1. Blanch the spring onions by placing them in a bowl of hot water for 3 minutes.
2. Remove and transfer to a bowl of ice water.
3. Heat the oil and fry the sesame seeds until golden. Remove from the heat and mix with the spring onions.
4. Serve the kebabs with peanut sauce and spring onions.

The post Chicken satay kebabs with spring onions appeared first on MyKitchen.

Are you looking for a wholesome meal that’s high in protein and low in carbs? Look no further than our satay chicken bowl with cauli-rice. We also added some peanut butter for a kick of protein and healthy fats.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
½ cup peanut butter
½ tsp crushed garlic
¼ cup milk
1 tsp soy sauce
½ tsp cayenne pepper
Juice and zest of 2 limes, plus extra, halved, to serve
Salt and black pepper
400g cauliflower rice
2 tbsp butter
4 marinated chicken sosaties
2 handfuls baby spinach
2 avocados, diced
2 spring onions, sliced
Parsley, to garnish

METHOD
1. To make the satay sauce, place the peanut butter, garlic, milk, soy sauce, cayenne pepper and lime zest in a saucepan. Cook for 2–3 minutes, until slightly thickened. Add more milk for a thinner sauce. Season with salt and pepper.
2. Place the cauliflower rice and a knob of butter in a pan over medium heat. Steam for 3 minutes, and then season well.
3. In a griddle pan over high heat, add the chicken sosaties, drizzle with lime juice and cook on each side for 3–4 minutes until cooked through.
4. Place the cauliflower rice, baby spinach and avocado in a bowl, and top with the chicken sosaties.
5. Serve with the satay sauce on the side (or you can drizzle over the chicken sosaties) and lime halves. Garnish generously with some fresh spring onions and parsley.

The post Satay chicken and cauliflower-rice protein bowl appeared first on MyKitchen.

Admit it. You’ve been caught with your hands in the peanut butter jar. Even we can often be seen walking around the office with a teaspoon and peanut butter jar in hand; it’s just that good! But do you know what’s even better? There is a whole day dedicated to our mutual love for this spreadable, nutty goodness: Happy Peanut Butter Lover’s Day!

By Jana du Plessis

DON’T UNDERESTIMATE

The funny thing about the peanut is the fact that it’s actually not a nut at all! Scientifically speaking, it’s part of the legume (hands up for beans and lentils!) family and are the seeds of the Arachis hypogaea legume crop. Unlike other nuts, like macadamias or Brazil nuts, that grow on trees, the peanut flourishes underground and is also sometimes called a groundnut. Peanut butter – and this counts for any other nut or seed butter around – is merely raw or roasted peanuts that have been ground to form a smooth paste. Their oils are released, resulting in those luscious buttery spreads we love.

THE HEALTH FACTOR

Luckily for us, peanut butter is not only a delicious toast topper and oat swirler, but also contains a good dose of nutrients. First off, incorporating healthy fats into your diet is essential for nourishing your cells and providing the lubricant that your joints and digestive system need in order to function optimally. Add a tablespoon to your smoothie or try a satay sauce on your chicken tonight if you’re stuck for ideas. Peanuts are also high in B vitamins which provide your body with the ability to metabolise your food into energy. Traces of manganese plays a role in bone health and allow to be the building blocks for essential enzymes needed for bone building. Vitamin E is great for your hair, nails and skin, while the protein count would make any vegan or vegetarian (or meat-eater!) happy to indulge.

FROM HARVEST TO HOMES

On the flip side, like all commercially produced products, peanut butter manufactured on a big scale is often filled with additives, stabilisers and extra oils to extend shelf life and improve the consistency. But, as we know, all these chemically added ingredients aren’t always a great idea for our health. Always look for natural peanut butter that only contains ground peanuts and perhaps an addition of some salt or flavouring like cinnamon – any ingredients more than that and that jar should rather stay in the supermarket. Or even better, if you have a high speed blender at home, try to make it yourself and you won’t want to buy a jar soon again!

OUR TOP 3 HEALTHFUL PEANUT BUTTER RECIPES

1. Oat energy balls

2. Peanut chicken noodles

3. Roast butternut with satay sauce

The post Wellness Wednesday: Celebrating Peanut Butter Lover’s Day appeared first on MyKitchen.

Slices of roasted butternut, perfectly crisped at the edges, served with a Thai dressing and sprinkled with peanuts? This is what veggie dreams are made of.

SERVES 4

INGREDIENTS
1 medium butternut, peeled, halved and seeded
1 tbsp vegetable oil
Salt and pepper
1 garlic clove, peeled and crushed
2 tbsp butter
200 ml cream
3 tbsp crunchy peanut butter
2 tsp soy sauce
½ tsp chilli flakes
Sliced spring onions, to garnish
Chopped peanuts, to garnish

METHOD|
1. Preheat oven to 200°C and line a baking tray with foil.
2. Slice the butternut halves lengthways into eight wedges. Lay the wedges on the baking tray, drizzle with oil and season. Roast in the oven for about 25 minutes, until soft and golden. Remove and set aside.
3. In a small pot over medium-high heat, fry the garlic in the butter until fragrant. Add the cream, peanut butter, soy sauce and chilli flakes, and cook for two minutes. Pour the satay sauce into a small serving bowl.
4. Garnish the roast butternut with spring onions and peanuts, and serve with satay sauce.

The post Roast butternut with satay sauce appeared first on MyKitchen.