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Chicken Satay and Rice with Avocado Salad


  • 4/5 chicken thigh fillets roughly chopped into bite sized pieces
  • 1 tbspn Olive Oil
  • 1 Large Onion finely chopped
  • 1 red chilli finely chopped
  • 5/6 cloves crushed Barbismoked™ – Hot Chilli & Lime SmokedGarlic™
  • Juice and zest from one lime
  • 4 Dessert spoons crunchy peanut butter
  • 1 Can Coconut milk

For the Salad

  • 1 Avocado, firm but ripe
  • 100g Feta cheese
  • 5 Cherry tomatoes
  • tspn olive oil
  • 1 clove crushed Barbismoked™ – Cold Smoked Garlic
  • Salt and pepper to taste
  • tspn lime juice & zest
  • Few Sprigs of Coriander leaves


  • Marinade the chicken with most of the lime juice and zest (reserving a small amount for the salad), and half of the crushed garlic cloves for approx 30 minutes
  • Then heat half of the oil and fry the chicken on a high heat to seal – leave to one side
  • In a bowl combine the chopped onion, chilli and the rest of the crushed garlic 
  • Over a low heat warm the peanut butter stirring continuously so it doesn’t burn
  • Add the onion mixture and continue to stir 
  • Add to the chicken and stir together over a medium heat
  • Add the coconut milk and continue to simmer until the chicken is soft and the sauce is thickened to a creamy consistency 

For the Salad

  • Peel and chop the avocado into small pieces
  • Chop the cherry tomatoes in half and add to the avocado
  • Add Feta cheese squares
  • Combine with oil, lime juice and zest and crushed garlic
  • Season with salt and pepper to taste

Serve with boiled long grain rice or basmati rice and stir in the coriander leaves, add some mange tout if desired 


Recipe with thanks from  MAH