Step 1

Coat chicken pieces in spice blend and oil, then thread onto skewers (if using wooden skewers, soak in water for 2 hours, or use metal skewers). Chicken can marinate refrigerated overnight if desired.

Step 2

Place rice with 1/2 tsp salt in a saucepan and cover by 2.5cm with cold water. Cover with a lid and bring to the boil over medium heat. Once boiling, turn off heat and place a tea towel underneath lid (to catch steam) and allow to finish cooking.

Step 3

In a small saucepan, heat peanut oil with spices and cook for 1 minute until fragrant. Add peanut butter, water and soy and stir until smooth. If sauce thickens too much, simply add more water.

Step 4

Heat a griddle pan or grill to high and cook skewers for 3-4 minutes each side.

Step 5

Serve skewers with rice, sauce and cucumber salad, and a sprinkle of sesame seeds.