G-N6FKKZQ22H
Home
About us
News
Events
Press Releases
Become a vendor
Online Shop
fr
Markets
Find your market
Family Portraits
Merchants
Events
About us
- Mission, Vision and Values
- Team
- Board of Directors
- Partners
Contact us
- Become a vendor
- Media
- Questions and inquiries

{"term_id":20539,"name":"Plats principaux","slug":"plats-principaux-2","term_group":0,"term_taxonomy_id":20539,"taxonomy":"cat-recettes","description":"","parent":0,"count":85,"filter":"raw"}

Les Marchés Publics de Montréal

Chicken Satay with Mango and Lime

All recipes |  Main dishes

Chicken Satay with Mango and Lime, Plats principaux
  • Preparation time: 3 hours, 15 minutes
  • Cooking time: 10 minutes
  • Serves 4
  • Recipe by Samuel Joubert, addicted to good food and founder of the blog le Coup de Grâce!

    «I love going to the market! Whether to talk with merchants or to try new products, I feel free! Moreover, many portraits in my recipe book were taken at Jean Talon Market! I remember talking to a herbal producer and after few minutes of discussion, he kindly offered me two tomato plants. These plants gave me the biggest tomatoes of my life!!»

    Ingredients

    Chicken Satay

    • 2 cups mango (approx. 2 mangos), cut into cubes
    • Juice of one lime
    • 2 tbsp. fish sauce
    • 1 tbsp. olive oil
    • 160 ml coconut milk
    • 800 g chicken breast, cut into strips
    • Salt and freshly ground pepper
    • About 20 bamboo skewers, soaked in water for 30 minutes

    Arugula Salad

    • 2 tbsp. olive oil
    • 2 tbsp. white balsamic vinegar (or more, to taste)
    • 150 g of arugula
    • 1 green onion, minced
    • Salt and freshly ground pepper

    Preparation

    Marinade

    1. Put all the ingredients, except the chicken, into a food processer and reduce to a purée.

    Chicken Satay

    1. Place the chicken strips and ¾ of the marinade in a bowl, then salt and pepper to taste. Toss them to ensure each strip is well coated with marinade. Refrigerate for at least 3 hours.
    2. Skewer the chicken strips by “zigzagging” them on the skewers, and set aside.
    3. Preheat the barbecue to maximum, then reduce the heat to medium. Oil the grill.
    4. Grill the chicken for 3 to 4 minutes on each side, or until the chicken is cooked through. Brush generously with the rest of the marinade.

    Arugula Salad

    1. Mix the oil, balsamic vinegar, salt and pepper together in a bowl.
    2. Put the arugula and green onion in a salad bowl, then add the vinaigrette. Toss well and serve it with the satay!

    Share this recipe

     

    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!


    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.