Satay Chicken Skewers with Spinach Soup
Ingredients
- 20 oz chicken, boneless, skinless, sliced
- 2 tbsp lemon juice
- 4 tbsp coconut milk
- 4 tbsp yogurt
- 1 tbsp peanut butter
- 6 cups spinach, fresh
- 1 cup green onion, chopped
- 1 cup cauliflower, chopped
- 2 clove garlic, chopped
- 3 cups chicken broth
- 1/2 cup cream
- 2 tsp grapeseed oil
- sea salt and pepper, to taste
Directions
- In a shallow bowl, combine the lemon juice, 1 teaspoon of the oil, the coconut milk, yogurt and peanut butter, whisking well to blend with the peanut butter.
- Marinate the chicken strips in the marinade for 30 minutes.
- Thread the chicken onto 8 skewers, reserving any remaining marinade.
- Place the skewers on a rack over an oven pan. position under the oven broiler and grill 5 minutes per side, turning once and basting with the remaining marinade.
- Heat 1 teaspoon of the oil in a large pan. Gently saute the garlic until soft.
- Add the chicken or vegetable broth along with the spinach and cauliflower, sea salt and pepper. Simmer for 15 minutes.
- Add the cream and cook for another 5 minutes.
- Process the soup in a blender (in batches if necessary) until smooth, checking the seasoning at the end.
Serve the soup with 2 skewers of satay chicken positioned across the bowl and green onions for garnish.