Spicy chicken skewers with coconut rice

Step 1

Thread chicken onto skewers. Place in a ceramic dish. Combine kecap manis, oil, sambal oelek, turmeric, cumin and coriander. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.

Step 2

Place rice, lemongrass, coconut milk and stock in a saucepan over high heat. Cover. Cook, stirring occasionally, until mixture comes to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat. Stand for 5 minutes.

Step 3

Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

Step 4

Place snow peas in a heatproof bowl and cover with boiling water. Stand for 2 minutes. Drain and rinse under cold water.

Step 5

Spoon rice onto plates. Top with skewers and snow peas. Serve with lime wedges.