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Chicken Satay with Grilled Vegetable Couscous

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Chicken Satay with Grilled Vegetable Couscous

Chicken Satay with Grilled Vegetable Couscous

You can never have too many main course recipes, so give Chicken Satay with Grilled Vegetable Couscous It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have hot sauce, soy sauce, couscous, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

1
Watch how to make this recipe.
2
In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
Coconut MilkCoconut Milk
Brown SugarBrown Sugar
Orange ZestOrange Zest
Soy SauceSoy Sauce
GarlicGarlic
CuminCumin
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BowlBowl
3
Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl.
Ingredients you will need
Dipping SauceDipping Sauce
MarinadeMarinade
Whole ChickenWhole Chicken
WrapWrap
Equipment you will use
BowlBowl
4
Cut each chicken thigh into 6 strips and add to the bag with the marinade.
Ingredients you will need
Chicken ThighsChicken Thighs
MarinadeMarinade
5
Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
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BowlBowl
6
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
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WaterWater
Equipment you will use
Wooden SkewersWooden Skewers
7
Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
Ingredients you will need
Dipping SauceDipping Sauce
Peanut ButterPeanut Butter
Hot SauceHot Sauce
MarinadeMarinade
Equipment you will use
WhiskWhisk
8
Preheat a grill or grill pan over medium heat.
Equipment you will use
Grill PanGrill Pan
GrillGrill
9
Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer.
Ingredients you will need
MarinadeMarinade
Whole ChickenWhole Chicken
Equipment you will use
SkewersSkewers
10
Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Ingredients you will need
Whole ChickenWhole Chicken
WrapWrap
Equipment you will use
SkewersSkewers
GrillGrill
11
Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
Ingredients you will need
CouscousCouscous
Equipment you will use
Grill PanGrill Pan
GrillGrill
12
Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side.
Ingredients you will need
Salt And PepperSalt And Pepper
VegetableVegetable
ZucchiniZucchini
PepperPepper
OnionOnion
SeedsSeeds
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GrillGrill
13
Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
Ingredients you will need
VegetableVegetable
CouscousCouscous
Whole ChickenWhole Chicken
WrapWrap
Equipment you will use
GrillGrill
14
Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
Ingredients you will need
Dipping SauceDipping Sauce
CouscousCouscous
Equipment you will use
SkewersSkewers
DifficultyExpert
Ready In1 h, 50 m.
Servings4
Health Score38
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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