Marinated Chicken Skewers with Satay Peanut Dipping sauce

Bring the rice to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). Meanwhile, cut each chicken breast into 6 pieces. IMPORTANT: Wash your hands after handling chicken and its packaging.

Trim the spring onion and cut into thirds. Zest and halve the lime. In a bowl, add half the indonesian style spice mix, a drizzle of oil and a squeeze of lime juice, mix together. Season with salt and pepper. Pop the chicken breast pieces and spring onion into the marinade, mix to coat. Thread the chicken and spring onion, alternating between the two, onto the skewers (2 per person). Lay onto a lined baking tray. Bake on the top shelf for 12-15 mins, turning halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the cucumber (see ingredients for amount) then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). In a bowl, pop the rice vinegar, sugar for the pickle (see ingredients for amount) and season with salt, mix together. Add the cucumber and half the peanuts into the dressing, set aside.

Pop the peanut butter, sambal, ketjap, sugar for the sauce (see ingredients for amount) and remaining Indonesian spice into a saucepan, whisk together. Pour the coconut milk into the saucepan, stir to combine and pop onto medium-high heat and let the mixture come to a boil. Cook stirring constantly until thickened, 2-4 mins. Remove from the heat and add a squeeze of lime juice, mix. Taste and season with salt or more lime juice if needed. Mix half the coriander into the cucumber salad.