Chicken satay with celery and baked potato

Name: chicken satay with celery and baked potato
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon lemon juice; 2 tablespoon ketjapmarinademanis; 0.5 teaspoon ginger powder (djahé); piece ginger root; pinch cayenne pepper; pinch chili powder; 3 tablespoon peanut oil; 3 tablespoon wok oil; 500 gram chicken breast; 4 potato; 100 gram pistachios; 0.5 bush celery for the salad; 2 orange for the salad; 2 tablespoon coriander for the salad; 250 milliliters Greek yoghurt for the dressing; 250 milliliters cottage cheese for the dressing; 2 clove garlic for the dressing; 2 tablespoon flat leaf parsley for the dressing

Ingredients

Directions

Mix the lemon juice with the soy sauce, ginger, cayenne pepper and oil.
Marinate the chicken breast for about 20 minutes.
Meanwhile, bathe wooden satéprints in water so that they do not burn.
Prick the potatoes with a fork and put them in a circle on a plate.
Cook for 6-8 minutes in the microwave at 800 Watt.
Allow the potatoes to be roasted outside the microwave, wrapped in aluminum foil.
Mix the ingredients for the salad.
Spoon half of the dressing through the salad and season with salt and pepper.
Thread the chicken breast on the sticks and grill the skewers 3 - 4 minutes per side in a hot frying pan, grill pan or on the barbecue.
Cut one side of the potatoes and divide the rest of the dressing.
Sprinkle the chicken satay with the pistachio nuts.
Serve with the potatoes and celery salad.