Chicken Sekuwas with Pulau



For the chicken:

For the Pulau:


For the chicken:

In a blender, combine all the ingredients (except the chicken and the melted butter), blend until getting an uniform paste.

In a large bowl, mix the chicken with the marinade. Let it covered in the fridge for 6 hours.

Fire up a charcoal grill. Clean the grill surface thoroughly, thread the marinated chicken cubes into skewers, without overcrowding.

Grill the chicken turning frenquently and brushing with melted butter until cooked through.

Take off the grill and brush the skewers with butter once more before serving.

For the Pilau:

Wash the rice several times and let it soak for 30 minutes, drain through a sieve for around 30 minutes.

Heat up the oil in a skillet over medium heat and cook the onion until softened.

Add the rice, cinnamon stick, cloves, bay leaf, cashew and sultanas. Stir fry for around 2 minutes. Add the water with the salt and bring it to a boil.

Low the heat and let it cook for 20 minutes or until the rice is fluffy and no water is left, remove the bay leaf and the cinnamon stick before serving.