Roast chicken satay and pickled cucumbers Recipe - Better Homes & Gardens Australia

Ingredients

• ½ cup crunchy peanut butter
• ¼ cup lime juice
• 3 Tbsp kecap manis sweet soy sauce
• 165ml can coconut milk
• 2 tsp finely grated ginger
• 1 clove garlic, finely grated
• ½ tsp sesame oil
• 8 skinless chicken thigh cutlets (fillet with bone in)
• 450g packet microwave jasmine rice
• ¼ cup coriander leaves, finely chopped, plus extra, to garnish
• Sea-salt flakes and freshly ground white pepper, to season
• Micro herbs (such as red mustard and purple cabbage) and thai basil, to garnish
• Finely sliced long green chilli, to garnish
• Lime wedges, to serve
• Quick pickled cucumbers
• 2 lebanese cucumbers or 4 baby qukes, thinly sliced into rounds
• 1 Tbsp lime juice
• ½ tsp finely grated ginger
• 2 Tbsp white vinegar
• 2 tsp caster sugar
• 1 tsp sea-salt flakes
• 1 tsp black sesame seeds