MOROCCAN CHICKEN SKEWERS WITH BEERENBERG SLOW COOKER MOROCCAN LAMB SAUCE
By Director – Josh Ball · · 3 min read
Moroccan Chicken Skewers with Beerenberg Slow Cooker Moroccan Lamb Sauce
Ingredients
- 500 Grams chicken thigh fillets cut into 2 cm pieces
- 1 jar Beerenberg Moroccan Lamb Slow Cooker Sauce
- Juice and zest of 1 lime
- 1 clove garlic, peeled and crushed
- 1 tsp finely grated fresh ginger
- 1 tsp soy sauce
- 2 tbsp crunchy peanut butter
- roasted peanuts, finely chopped to garnish
DIPPING SAUCE
- 2 tbsp crunchy peanut butter
- 1/4 cup coconut cream
Instructions
- Mix together 3/4 jar of Beerenberg Moroccan Lamb Slow Cooker Sauce with lime juice and zest, garlic, ginger, soy sauce and peanut butter.
- Add chicken to the marinade mix, stir to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours.
- Thread chicken onto 8 x 20 cm pre-soaked bamboo skewers.
- Line air fryer basket with a paper liner.
- Place half the skewers into the prepared basket and cook at 180°C for 5 minutes. Turn skewers and cook a further 5 minutes or until cooked through.
- Repeat with remaining skewers.
- Serve with prepared dipping sauce and a sprinkle of chopped roasted peanuts.
Dipping Sauce:
- Combine remaining meal base with 2 tbsp crunchy peanut butter and ¼ cup coconut cream. Adjust seasonings and freshen with a generous squeeze of lime juice.
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