Serves 6
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }1 Place the chicken drumsticks in a medium mixing bowl, season with salt and pepper, add the honey, pepper and 30 ml of olive oil and rest aside for 30 minutes.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }2 Mix the remaining 15 ml olive oil and chili in a small bowl.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }3 Heat the peanut, sweet chili sauce, coconut cream, soy sauce, peanut butter and hemp seed in a saucepan over medium heat until boiling. Remove from heat and set aside.
4 Thread the chicken on 6 kebab skewers and cook in a griddle pan over high heat for 10 minutes or until golden brown.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }5 Coat the chicken with green chili oil and fry for 2 minutes on each side or until done.
6 Serve the chicken kebabs with peanut sauce with ancient grain salad.
Serves 6-8
This salad is super nutritious! We bought butternut noodles and added it to the salad.
Salad dressing
Mix all ingredients and season with salt and black pepper
Preheat the oven to 200 ° C.
1 Put the butternut and yellow peppers in a baking dish, sprinkle 15 ml olive oil and season with salt and black pepper.
2 Bake for 20 minutes.
3 Put the baby carrots and corn kernels in the remaining olive oil and bake for another 15-20 minutes.
4 Combine the roasted vegetables, freekeh, bulgur, pearl spelt, quinoa, chives, basil, mint, cilantro and onion in a large bowl.
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