Warm Chicken and Potato Platter with Sweetcorn, Mango, Avocado and a Spicy Peanut Dressing

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This wonderful platter, with a plethora of vegetables, chicken, eggs and a delectable spicy peanut sauce, comes together very quickly and makes a wonderful lunch or supper. Smply layer your choice of ingredients on a large platter, much like a grazing board, drizzle over the dressing and let everyone dig in.

The ingredients and quantities in this recipe are merely suggestions – you choose your favourite ingredients and increase or decrease the quantities to suit the number of people you are serving and their appetite.

Spicy Peanut Dressing

Although there are quite a few ingredients in this dressing, it is simply a matter of mixing them all in a bowl and voila! You may well have some left over. In fact, I would thoroughly recommend making a double quantity, to ensure that you do.

Peanut Dressing can be served in many of the same ways as Peanut Sauce such as:

• over Gado Gado. Gado Gado is an Indonesian salad made using blanched or quickly steamed vegetables, cooked potatoes, hard boiled eggs, some tofu or tempeh, all drizzled with an unctuous and spicy peanut sauce and served with prawn crackers on the side.
• as a satay dip – particularly for children who don’t like the spicier more authentic recipe. Serve with satay chicken, cucumber and red pepper sticks
• as a dressing over noodles, rice, meat/fish/eggs and/or vegetables. Try drizzling over beansprouts, red pepper, carrot, mange tout, spring onions and cabbage. Garnish with chopped coriander, chopped peanuts and sesame seeds.

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How to make Warm Chicken and Potato Platter with Sweetcorn, Mango, Avocado and a Spicy Peanut Dressing

Collect together all the ingredients:

Suggested salad:

• chicken breasts. Uncooked, at room temperature. Or use cooked chicken
• new potatoes. I prefer to use a waxy potato for this dish.
• cobs of sweetcorn
• green beans, trimmed.
• eggs, at room temperature. . I like boiled eggs but you could also used poached or fried eggs.
• tomatoes, sliced
• avocado. Halve the avocado and remove the stone. Peel away the skin and slice the flesh.
• mango. Flesh chopped into small cubes. To do this, I leave the skin on and cut the cheeks from the the mango. I score cubes into the flesh, push in from the skin side to invert the cheeks, and then remove the cubes of mango from the skin. Chop any flesh from the stone and cube these as well. (See here for photographs.)
• cucumber, sliced
• salad leaves, washed
• fresh herbs such as coriander and basil
• salted peanuts, chopped

Other ideas:

• cooked fillets of salmon
• mange tout, blanched
• snap peas, blanched
• sweet apples, cored and sliced
• radish, trimmed and sliced
• red, yellow or green peppers/capsicum. Stem and seeds removed and sliced.
• broccoli, trimmed and blanched. I prefer long stem broccoli.
• juicy peaches or nectarines. Stone removed and sliced
• edamame beans, blanched
• courgette – sliced and quickly fried or roasted
• aubergine – cubed and fried or roasted
• mushrooms – fried or roasted

Spicy Peanut Dressing:

• natural peanut butter – I use crunchy, but smooth works well too
• water, to taste. This is purely for consistency.
• lime juice. Or lemon juice if you have no lime.
• soy sauce eg Kikkoman or Tamari. I use reduced salt.
• sesame oil
• peanut oil or vegetable oil
• rice vinegar or white wine vinegar
• runny honey. to taste
• chilli flakes, to taste
• garlic powder – or 1 small clove of garlic, peeled and crushed
• ine salt, if necessary and to taste

Instructions

1. Salad: if you are using uncooked chicken breasts, make sure they are at room temperature before cooking them.
2. Chicken: bring a pan of water to the boil and lower in the chicken breasts. Simmer gently for 5 minutes, turn the heat off, cover and set aside for 30 minutes. They should be cooked through after 30 minutes but double check by cutting into the thickest part of the chicken.
3. Potatoes and sweetcorn: -put the potatoes in a pan, add some cold water and salt, and bring to the boil. When boiling, add the sweetcorn. Remove the sweetcorn after 5 minutes and continue to cook the potatoes until cooked through. When the sweetcorn has cooled enough to handle, slices the kernels from the cob.
4. Eggs: cover the eggs with cold water and bring to a simmer. Cook for 5 – 6 minutes, or until cooked to your liking. I like hard boiled but you could soft boil, if you prefer, or poach or fry the eggs.
5. Green beans: bring another pan of salted water to the boil and add the beans, cook for 5 minutes and remove from the water.
6. Remaining vegetables and fruit: prepare these as described in the ingredient list.
7. Layer the salad:
   • cover the base of the platter with salad leaves.
   • start adding the cold salad ingredients and anything else that is ready.
   • build up the platter until all the food is laid out and the platter is covered. Use the fresh herbs to fill any gaps.
   • Drizzle over some peanut dressing and serve the rest on the side. Sprinkle over some chopped salted peanuts.

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Spicy Peanut Dressing:

1. Weigh all the ingredients directly into a mixing bowl and beat really well, until amalgamated. Adjust the amounts of all the seasonings and the peanut butter, to taste.
2. If not using immediately, cover and store in the fridge. I transfer it to a jam jar and seal with a lid. Bring to room temperature before serving.

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