Recipes by Di Swann
1. Cut 3 deep cuts in the skin of each chicken breast or thigh portion.
2. Mix together the lemon or lime zest and juice, coriander or parsley, ginger, coconut milk and honey and pour over the chicken. Turn to coat. Cover and marinade in the refrigerator for 30 minutes. Brush off excess marinade.
3. BBQ over a moderately hot heat or cook in a hot lightly oiled frying pan for 15-18 minutes by placing skin side down first and then turning half way through the cooking time. Alternatively grill.
4. Mix the Wattie’s Stir Fry Creamy Satay Sauce with the coconut milk, pumpkin puree and cashews and simmer gently for 5 minutes.
Serve the chicken on grilled pineapple with the satay sauce and plenty of summer salads.