Chicken Skewers with Coconut Ginger Sauce

Ingredients

• 4 chicken thighs
• 3 tbsp peanut oil
• 1 tsp spice blend (equal parts ginger powder, black and white pepper, cayenne pepper)
• 1 tbsp butter
• 3 shallots
• 2 Garlic cloves
• 1 tsp fresh grated ginger
• 2 chilies finely chopped
• 150 ml white wine
• 1 tbsp fish sauce
• pepper from grinder
• 250 ml coconut milk
• 1 tbsp honey
• 1 cup crème fraîche
• 2 tbsp chopped coriander

Instructions

1. 1.

   Peel, wash, pat dry, debone and cube chicken thighs.

2. 2.

   Mix 2 tbsp oil with spice blend and add to chicken. Cover and refrigerate.

3. 3.

   Peel and finely chop shallots and garlic. Sauté in remaining oil until translucent. Add ginger and chilies, then deglaze with white wine. Reduce, add coconut milk, honey, and crème fraîche; simmer until thickened, stirring occasionally. Strain through a sieve, stir in coriander, and season with fish sauce.

4. 4.

   Thread chicken onto skewers and grill or pan‑fry for about 5–6 minutes, turning occasionally. Serve on plates drizzled with sauce.