Weekly Meal Plan – Spring Week 8, 2021
Shakshuka / Satay Chicken / Chilli Con Carne / Pork Ragu
Satay Chicken with Pineapple and Cucumber Salad
Ingredients
Satay Chicken
- 4 chicken thighs
- ¼ cup coconut milk
- 1 garlic cloves - crushed
- 1 tsp ginger - minced
- 1 tbsp soy sauce
- 2 tsp curry powder
- 1 tsp brown sugar
- 1 tsp fish sauce
- 1 tsp salt
Peanut Sauce
- 3 tbsp peanut butter crunch or smooth
- ¼ cup coconut milk
- 1 garlic cloves - crushed
- 1 tsp ginger - minced
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp rice wine vinegar
Pineapple and Cucumber Salad
- ½ pineapple - diced
- 1 cucumber - diced
- 1 small red onion - finely diced
- 1 red chilli - seeds removed and finely diced
- 2 tsbp mint - roughly chopped
- 2 tbsp coriander - roughly chopped
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 cup rice
Instructions
Satay Chicken
- Combine the chicken with the marinade ingredients in a bowl and cover to marinate for up to 48 hours.
- Cook rice as per your preferred method or instructions.
- Heat a tablespoon of oil in a large pan over high heat. Add the chicken and cook on each side for 5-6 minutes, or until cooked through. Remove from pan and rest for 2 minutes.
Peanut Sauce
- Place all the sauce ingredients in a small bowl and whisk to combine. Thin out to your liking with 2-4 tablespoons water. Set aside. You can gently heat this though if you would like a warm sauce for your chicken.
Pineapple and Cucumber Salad
- Combine all the salad ingredients in a medium sized bowl. Season with salt.
Tips and Variations
Vegetarian - Marinate 3 cubes of tofu in the satay marinade.
