This is something that was made up with the ingredients that I had available at the time and the result was a crowd pleaser, so I decided to share.

I wasn’t expecting much, so the photo looks a little unappetising, but trust me the finished article tasted much better than it looked.

Prep time	Cook Time	Rest Time	Total
10 mins	15 Mins	24 hours	1 day 25 mins

Serves?	Gluten Free Tip
Four	Use GF Soy Sauce/Tamari

Ingredients:

1. 600g chicken thighs (boneless), cut into three or four pieces each thigh
2. 3 x tbsp crunchy peanut butter (not the sweet stuff which is a crime against humanity).
3. 2 x tbsp grated ginger
4. 1 x tbsp minced garlic
5. 100ml coconut cream
6. 1 x tsp chilli flakes (or two/three if you like it with a kick)
7. 2 x tsp brown sugar
8. 2 x tsp curry powder
9. 3 x tbsp soy sauce
10. 1 packet green beans topped and tailed (or another similar green vegetable that is lying around)
11. 1 x cup basmati rice (precooking measurement)
12. Small bunch of coriander, chopped
13. Chilli Sauce (you could use this one if you have made it)..

Method:

1. The day before, mix together the Peanut butter, ginger, garlic, chilli flakes, sugar, curry powder and coconut cream.
2. Pour the marinade into a plastic bag and add the chicken and marinate overnight in the fridge.
3. The next day thread the chicken onto metal skewers and Throw in the spinach, then salt pepper and chilli flakes.
4. Preheat the BBQ or a frying pan to a medium-high heat.
5. Cook the basmati rice as per the packet instructions
6. Put a pan of water on the stove over a high heat to get boiling
7. Cook the skewers for about 10-12 minutes turning every 3 or so minutes so they don’t burn.
8. Blanch the beans in the boiling water for about 2 minutes and if you want to be chefy, after you have drained them throw them into a bowl of iced water to stop the cooking process
9. Assemble by dividing the rice between four bowls, artfully add the the chicken and beans and top with the coriander and chilli sauce.