Satay chicken skewer in peanut butter sauce with rice, onions and cucumber

Ingredients for 1 servings:

• 150 g chicken breast
• 150 ml water
• 100 g cucumber(s)
• 50 ml cream
• 75 g basmati rice
• 50 g onion(s)
• 25 g peanut butter, preferably Pindakaas
• 10 ml sunflower oil
• 5 ml soy sauce, light
• 5 g tamarind pulp or 1 tsp lemon juice
• 2 g salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

interesting tastes meet

Rinse the rice in a sieve and then place it in a pot with twice the amount of water and a pinch of salt. Bring to a boil, then turn off the heat and cover. Once the rice has absorbed all the water, it’s ready in about 20 minutes. Meanwhile, cut the chicken breast into bite-sized pieces and string them onto a skewer. Peel the onion, then cut it into half rings, and peel the cucumber into half pieces. Five minutes before the rice is ready, place the skewer on an (electric) grill, turning it after two and a half minutes. Overcooking will toughen the meat, so remove it as soon as it’s cooked through. Also 5 minutes before the rice is done, add oil to a small nonstick pan over moderate heat, melt the spoonful of peanut butter, add a pinch of tamarind concentrate (or a teaspoon of lemon juice) and 1 teaspoon of soy sauce, and then, with the heat off, stir in the cream until everything dissolves. Do not boil, as this will cause the cream to separate into fat. Served on a plate or in individual bowls, you’ll have an authentic satay dish, with each ingredient having its own distinct flavor.