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Chicken Parcels with Satay Dipping Sauce

Photo by: Martyna Angell
  • 2 servings
  • Prep - 20 mins
    Cooking - 22 mins
  • Total - 42 mins
Photo by: Martyna Angell

Doing some entertaining and looking for something a little special? This recipe is perfect for a treat and will impress your friends when it hits the table.  

Servings: 2
Preparation: 20 mins
Cooking: 22 mins

Tags: , , , , , , ,

Ingredients

  • 1 medium (500g) sweet potato, peeled and chopped into 3cm chunks.
  • 2 serves leftover Juicy Jerk Chicken, defrosted.
  • 1/2 head baby cos lettuce, leaves washed and finely shredded.
  • 2 teaspoons ground coriander.
  • 1 teaspoon curry powder.
  • 1/2 cup mint leaves, finely choped.
  • 2 teaspoons sesame seeds.
  • 8x 18 cm spring roll papers.
  • olive oil, for greasing.

Satay Sauce

  • 400 ml can of coconut cream.
  • 1/2 cup natural crunchy peanut butter.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon ground cumin.
  • 1 teaspoon ground coriander.

Directions

1. Add sweet potato to a pot and cover with water. Place on high heat and bring to the boil. Reduce to a simmer for 10 minutes or until sweet potato is soft. Drain and mash with a fork.

2. To make Satay Dipping Sauce combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and cook sauce for 10 minutes, stirring occasionally, for the sauce to cook down and thicken.

3. Preheat oven to 200ºC / 400ºF / Gas Mark 6. Line a baking tray with baking paper.

4. Place all ingredients except for pastry, oil and dipping sauce in a bowl and mix well to combine.

5. Working with one sheet at a time, place about 1/4 cup filling into the lower third of the pastry forming a log. Fold over the sides then working from the bottom end, roll up the pastry and stuffing, fairly tightly into a log-shaped parcel.

6. Place on a tray and brush lightly with olive oil. Repeat with the remaining pastry and stuffing.

7. Cook for 10-12 minutes, turning halfway, or until the parcels are golden.

8. Place four parcels on a serving plate and four parcels in a lunchbox for lunch tomorrow. Serve with satay dipping sauce.

Store any remaining dipping sauce in a container in the fridge.


Note

If you don't have any leftover Juicy Jerk Chicken you can cook some more or use ⅛ of a store-bought roast chicken instead.

Spring roll papers can be found in the freezer section at most Asian grocers. These will bake crispy for an almost-authentic spring roll crunch.

Paleo option: Serve the filling in fresh lettuce cups

Doing some entertaining and looking for something a little special? This recipe is perfect for a treat and will impress your friends when it hits the table.

Ingredients

  • 1 medium (500g) sweet potato, peeled and chopped into 3cm chunks.
  • 2 serves leftover Juicy Jerk Chicken, defrosted.
  • 1/2 head baby cos lettuce, leaves washed and finely shredded.
  • 2 teaspoons ground coriander.
  • 1 teaspoon curry powder.
  • 1/2 cup mint leaves, finely choped.
  • 2 teaspoons sesame seeds.
  • 8x 18 cm spring roll papers.
  • olive oil, for greasing.

Satay Sauce

  • 400 ml can of coconut cream.
  • 1/2 cup natural crunchy peanut butter.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon ground cumin.
  • 1 teaspoon ground coriander.

Directions

1. Add sweet potato to a pot and cover with water. Place on high heat and bring to the boil. Reduce to a simmer for 10 minutes or until sweet potato is soft. Drain and mash with a fork.

2. To make Satay Dipping Sauce combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and cook sauce for 10 minutes, stirring occasionally, for the sauce to cook down and thicken.

3. Preheat oven to 200ºC / 400ºF / Gas Mark 6. Line a baking tray with baking paper.

4. Place all ingredients except for pastry, oil and dipping sauce in a bowl and mix well to combine.

5. Working with one sheet at a time, place about 1/4 cup filling into the lower third of the pastry forming a log. Fold over the sides then working from the bottom end, roll up the pastry and stuffing, fairly tightly into a log-shaped parcel.

6. Place on a tray and brush lightly with olive oil. Repeat with the remaining pastry and stuffing.

7. Cook for 10-12 minutes, turning halfway, or until the parcels are golden.

8. Place four parcels on a serving plate and four parcels in a lunchbox for lunch tomorrow. Serve with satay dipping sauce.

Store any remaining dipping sauce in a container in the fridge.

Note

If you don't have any leftover Juicy Jerk Chicken you can cook some more or use ⅛ of a store-bought roast chicken instead.

Spring roll papers can be found in the freezer section at most Asian grocers. These will bake crispy for an almost-authentic spring roll crunch.

Paleo option: Serve the filling in fresh lettuce cups