Tasty Latest and Greatest: Everything You Want outlet sale online sale to Cook Right Now (An Official Tasty Cookbook) online sale

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From the Publisher

Ingredients

Oven-Baked French Fries:

2 russet potatoes.

2 tablespoons olive oil.

1 teaspoon salt.

1 teaspoon garlic powder.

1 teaspoon paprika.

Carne Asada:

1 teaspoon salt.

½ teaspoon black pepper.

1 teaspoon chili powder.

½ teaspoon dried oregano.

2 garlic cloves, minced.

2 tablespoons fresh cilantro, minced.

½ cup fresh orange juice.

½ cup fresh lime juice.

½ pound flank steak.

1 tablespoon canola oil.

½ cup shredded Pepper Jack cheese.

For Serving:

Sour cream.

Guacamole.

Diced tomatoes.

Fresh cilantro leaves.

Cotija cheese, grated.

Carne Asada Fries

Serves 2

Let’s face it—getting your fast food fix on is simply too much work when you have to make two stops. Fries and tacos mash up in one cheesy skillet to achieve snacking perfection. Bonus: You get to serve them right in the skillet!

Directions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. Cut potatoes into wedges. In a large mixing bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated. Place the fries on the baking sheet and bake for 30 to 35 minutes, or until the fries are crispy and golden brown.

3. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.

4. Heat a cast-iron skillet with the canola oil. Cook the steak for 3 minutes on both sides for a medium cooked steak. Remove the steak and let it rest for 10 minutes before dicing.

5. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.

6. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.

Tasty Latest and Greatest


Baked Buffalo Cauliflower


Sliders Four Ways


Real-Deal Chocolate Ice Cream

Description

Product Description

Tasty, BuzzFeed''s popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore.

You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: Tasty Latest & Greatest. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.

About the Author

Tasty is the world’s largest social food network, reaching more than 500 million people around the globe with its signature fun, easy and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched in 2015, Tasty has attracted more than 65 billion video views and is the biggest franchise on Facebook, reaching 1 in 4 users every month. It has studios in Los Angeles, New York, London, Paris, Berlin, Mexico City and Sao Paulo, and a full product line including cookbooks, a smart appliance and a mobile app.

Excerpt. © Reprinted by permission. All rights reserved.

You got this!
Welcome to Tasty. Like you, we live for the joy that cooking brings; the satisfaction that comes from making something you’ve never before attempted; or even the amazement of picking up that one life-changing hack that will alter your cooking repertoire for life. Whether you’re polishing up on how to give pizza dough the glossy sheen of a pretzel or getting your grain bowl on (and seriously, who’s not these days?), you’ve come to the right place. In our world, cooking isn’t supposed to be intimidating, or take up your entire weekend, or contain a ton of stuff you have to run around for hours sourcing out. It’s meant to be delicious . . . but above all else, it’s supposed to be a good time. That’s why our recipes are designed to top the charts in taste and fun. Because if you’re not enjoying being in the kitchen, what’s the point? You, the cooking people of the world, have spoken, and we’ve answered the call with doable, craveable recipes you will want to make every single day. 

About This Book
Though Tasty brings people together every day on small screens all over the world, there’s still something about having this tangible album of edible greatness at your fingertips whenever you want it. How many times have you been able to convert the “if only I could make that at home?” thought into “I’m going to make this tonight and it’s gonna be good”? That’s Tasty.

Latest & Greatest is just that: what we’ve been working on lately and what you’ve been loving lately. It opens with a chapter of party-friendly food fit for a crowd, like mac ’n’ cheese shaped into sticks and fried (we know, right?); jalapeño poppers reimagined as a dip you won’t be able to stay away from; and volcano potatoes you could enter into a sculpting contest. Next up? Country-fare like sliders (four types, so everyone’s happy); beer can chicken, because it’s probably one of our nation’s greatest culinary—heck, why stop there?—and historical accomplishments; and Mexican-style tacos that may have you dreaming of opening your own street cart. A whole dessert chapter filled with genius hacks like baking tortillas into bowls and using sweetened condensed milk to make Brazilian chocolate truffles. Classic dishes also take center stage in a chapter featuring pillowy homemade gnocchi (yeah, you can do it!); chicken-and-mushroom marsala; and a pot pie whose biggest demand of you is a pie crust. We don’t forget about our vegetarians, with killer dishes that will fill you up with substance and with pride, such as zucchini “meat”balls, a vegan mac ’n’ cheese, and buffalo cauliflower that proves you don’t need to wing it. Any chapter called Best Ever is, well, the best ever—how could it not be with fried chicken drizzled with honey; super-chewy chocolate chip cookies; and three-ingredient ice cream (we promise—just three!). We also take you globetrotting with a chapter of around-the-world choices that bring far-flung flavors home; think homemade dumplings (you make the dough yourself—go you!); chicken tikka masala (the secret is heavy cream!); and bulgogi, a Korean dish that’s easier to make than pronounce (it’s bull-GOghee, in case you’re wondering). Trends are fine and all, but they have to hold their own, and ours do: a cheesecake with a crackling cereal crust is a keeper no matter what the year, and emoji fries are just so darn cute. Finally, you’ll flip for our collection of bombs and rings in which everything is either stuffed or circular, rounding out a book full of recipes you’re going to make again. 

Now that’s what we call totally Tasty. Get ready to have a great time. 

Chicken Satay Skewers 

SERVES 4

If you ever wondered how to make this pu pu platter fave, you’re in luck! It starts with a peanutty marinade that benefits from the zing of fresh hot chilies and ginger (you can sub in 1 teaspoon chili flakes and 2 teaspoons powdered ginger in a pinch). Though they’re great after two hours of marinating, an overnight soak gets you incredibly flavorful, tender chicken. Bonus: the reserved marinade gets boiled down with creamy coconut milk, creating a thick sauce that just might make double-dipping okay again. 

MARINADE
3/4 cup creamy peanut butter
3/4 cup coconut milk
4 spring onions, roughly chopped
3 garlic cloves, peeled
2-inch piece of ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
Juice of 1 lime

8 boneless, skinless chicken thighs, diced
SAUCE
1/2 cup peanuts, chopped
1/2 cup coconut milk

Bamboo or wooden skewers

1. In a food processor, blend all the marinade ingredients into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.

2. Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.

3. Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked throughout. 

4. With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2 to 3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5 to 10 minutes.

5. Serve the chicken skewers with the sauce on the side.

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Customer reviews

4.6 out of 54.6 out of 5
3,397 global ratings

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Top reviews from the United States

Erin Newsom
1.0 out of 5 stars
Typos galore, EVEN IN THE INGREDIENT AMOUNTS!!!
Reviewed in the United States on December 27, 2017
This is the second cookbook by "Tasty" that I''ve tried. First and foremost, it is RIDDLED with typos, EVEN IN THE INGREDIENTS. My most recent fail was a salad dressing that called for 1 TABLESPOON of salt AND pepper. It seemed outrageous to me, but I thought maybe... See more
This is the second cookbook by "Tasty" that I''ve tried. First and foremost, it is RIDDLED with typos, EVEN IN THE INGREDIENTS. My most recent fail was a salad dressing that called for 1 TABLESPOON of salt AND pepper. It seemed outrageous to me, but I thought maybe it was going to be heavily diluted by the end. Nope. First bite of the salad was like a kick in the face. Imagine your mouth full of warheads sour candy - That''s pretty much what this was like. Throughout the rest of the book, there are plenty of typos to be found as well. Now, every time I try a recipe from the book, I have to unleash my inner chef and play guessing games as to whether or not each ingredient is properly listed with the correct amount.

I would NOT recommend this book to anyone who isn''t good in the kitchen - there''s no way you''ll be able to play the guessing game with the ingredients. I also would NOT recommend this book to anyone in general, unless you''re interested in playing Russian roulette with every recipe you try.
310 people found this helpful
Helpful
Report
Mom of Sons
1.0 out of 5 starsVerified Purchase
No no no
Reviewed in the United States on December 16, 2018
I bought 6 of these as Christmas gifts for my age 20-something kids and nieces and nephews who all of course love Tasty, as do I. I''m a very enthusiastic cook myself. But there was not one single recipe in this book that I was tempted to try. Most recipes were for cookies... See more
I bought 6 of these as Christmas gifts for my age 20-something kids and nieces and nephews who all of course love Tasty, as do I. I''m a very enthusiastic cook myself. But there was not one single recipe in this book that I was tempted to try. Most recipes were for cookies or desserts, not practical like the Tasty recipes you see making meats or salads. Also the measurements were in meters, centimeters, ounces (as in weighing the ingredients), etc., and that didn''t help. Some recipes don''t even have pictures. Recipes aren''t organized by chapter, ie dinner, dessert, etc., they''re just all jumbled up together! You know it was bad if I bothered to pack them all up and print the return label and drive to the UPS store to return them. And I did. This book would have been sure to be a flop gift that sat around gathering dust until it was thrown away eventually.
67 people found this helpful
Helpful
Report
paperandiTop Contributor: Baking
3.0 out of 5 starsVerified Purchase
Scattered genres of recipes!
Reviewed in the United States on January 1, 2018
I really do HATE the layout.. I prefer all appetizers in one section, entrees in one, & desserts in another separate section. All 3 genres are scattered across the book! However, recipes are simple & easy to follow.. quite yummy for something so simple to make!... See more
I really do HATE the layout.. I prefer all appetizers in one section, entrees in one, & desserts in another separate section. All 3 genres are scattered across the book! However, recipes are simple & easy to follow.. quite yummy for something so simple to make!

Update 01/29/18: the layout absolutely annoys the living crap out of me. All the desserts are scattered throughout the book. Meats & vegetables the same. It annoys me that I am returning this & canceling my preorder for their next book.
101 people found this helpful
Helpful
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Daphne62
1.0 out of 5 starsVerified Purchase
So disappointed in this "cookbook"
Reviewed in the United States on January 3, 2018
So disappointed in this "cookbook". I really enjoy their YouTube videos, but this book is absolutely horrible. Poorly written, bad instructions and descriptions. Don''t waste your money on this one.
38 people found this helpful
Helpful
Report
Keiser
5.0 out of 5 starsVerified Purchase
Tastiest Book
Reviewed in the United States on December 14, 2017
So far the book is Amazing. I like that some of the recipes have step by step photos and that many of the recipes i remember from the legendary videos and many are new. The recipe i made so far was the “Juciest Honey-Glazed Fried Chicken Ever”, flavorful, juicy, and just... See more
So far the book is Amazing. I like that some of the recipes have step by step photos and that many of the recipes i remember from the legendary videos and many are new. The recipe i made so far was the “Juciest Honey-Glazed Fried Chicken Ever”, flavorful, juicy, and just delicious.
46 people found this helpful
Helpful
Report
Taurus S.
3.0 out of 5 starsVerified Purchase
"TASTY" on line videos are better
Reviewed in the United States on July 2, 2018
I don''t believe this book was proofread before printing. The example is on page 14 and it reads " boil a dozen eggs in advance and THEM store them in the fridge..." OMG, I say no more.
18 people found this helpful
Helpful
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Batman
4.0 out of 5 starsVerified Purchase
Wonderful pacing, Just a bit unorganized
Reviewed in the United States on December 13, 2017
It was great for a couple of recipes, wonderful pacing I loved the way they set the book up, it was only slightly difficult to find certain recipes but other than that great cook book.
19 people found this helpful
Helpful
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Annie JoJo
5.0 out of 5 starsVerified Purchase
BUY THIS!!!
Reviewed in the United States on February 8, 2018
I LOVE this cookbook. I have already made 4 things out of this book and my family has loved them! It is a great cook book that you have most of the items in your pantry. Some cookbooks you have to go out and buy a whole bunch of things to make a recipe. This is not that... See more
I LOVE this cookbook. I have already made 4 things out of this book and my family has loved them! It is a great cook book that you have most of the items in your pantry. Some cookbooks you have to go out and buy a whole bunch of things to make a recipe. This is not that kind of book! So glad I ordered it. Can not wait for ore cook books!
11 people found this helpful
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Top reviews from other countries

Hanan
4.0 out of 5 starsVerified Purchase
A little disappointed because I was expecting a little more from this ...
Reviewed in the United Kingdom on December 31, 2017
A little disappointed because I was expecting a little more from this cookbook due to their amazing looking video tutorials online.. I also would have liked to see at least 1 picture of each recipe.. other than that, a nice versatile cookbook.. has a bit of everything in it
13 people found this helpful
Report
Bob From Telford
5.0 out of 5 starsVerified Purchase
The book gives easy to follow steps in preparing quick simple and very ...
Reviewed in the United Kingdom on January 12, 2018
I bought this book as a Xmas present, following on from experience of seeing TASTY videos on Facebook. The book gives easy to follow steps in preparing quick simple and very TASTY meals. Thoroughly recommended.
13 people found this helpful
Report
barton
3.0 out of 5 starsVerified Purchase
Disappointed
Reviewed in the United Kingdom on June 25, 2018
Nice book but bit disappointed as was supposed have the great recipes I had seen on fb but only a few of ones off Facebook where in it rest were not of interest.. wish u cud least see pic of contents page to view selection of recipes in book before u buy
10 people found this helpful
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Nicola Sinclair
5.0 out of 5 starsVerified Purchase
Very pleased!
Reviewed in the United Kingdom on January 11, 2020
Item is exactly as described! Great quality, no faults, and good value for money. Lots of great and tasty recipes, and a definite must for anyone that''s a fan of the company''s videos! I''m very happy with my purchase, and would definitely recommend to anyone!
2 people found this helpful
Report
Sarah Vaughan
2.0 out of 5 starsVerified Purchase
Collecting dust
Reviewed in the United Kingdom on May 5, 2018
Fairly quick delivery however I''m a little disappointed with the content. The recipes aren''t particularly exciting and don''t really want to eat most of the meals you can make. In comparison to the Tasty online videos, this leaves a lot to be desired. As someone who loves...See more
Fairly quick delivery however I''m a little disappointed with the content. The recipes aren''t particularly exciting and don''t really want to eat most of the meals you can make. In comparison to the Tasty online videos, this leaves a lot to be desired. As someone who loves cooking and baking I feel very uninspired!
8 people found this helpful
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Ingredients

Oven-Baked French Fries:

2 russet potatoes.

2 tablespoons olive oil.

1 teaspoon salt.

1 teaspoon garlic powder.

1 teaspoon paprika.

Carne Asada:

1 teaspoon salt.

½ teaspoon black pepper.

1 teaspoon chili powder.

½ teaspoon dried oregano.

2 garlic cloves, minced.

2 tablespoons fresh cilantro, minced.

½ cup fresh orange juice.

½ cup fresh lime juice.

½ pound flank steak.

1 tablespoon canola oil.

½ cup shredded Pepper Jack cheese.

For Serving:

Sour cream.

Guacamole.

Diced tomatoes.

Fresh cilantro leaves.

Cotija cheese, grated.

Carne Asada Fries

Serves 2

Let’s face it—getting your fast food fix on is simply too much work when you have to make two stops. Fries and tacos mash up in one cheesy skillet to achieve snacking perfection. Bonus: You get to serve them right in the skillet!

Directions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. Cut potatoes into wedges. In a large mixing bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated. Place the fries on the baking sheet and bake for 30 to 35 minutes, or until the fries are crispy and golden brown.

3. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.

4. Heat a cast-iron skillet with the canola oil. Cook the steak for 3 minutes on both sides for a medium cooked steak. Remove the steak and let it rest for 10 minutes before dicing.

5. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.

6. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.

Tasty Latest and Greatest


Baked Buffalo Cauliflower


Sliders Four Ways


Real-Deal Chocolate Ice Cream

Description

Product Description

Tasty, BuzzFeed''s popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore.

You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: Tasty Latest & Greatest. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.

About the Author

Tasty is the world’s largest social food network, reaching more than 500 million people around the globe with its signature fun, easy and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched in 2015, Tasty has attracted more than 65 billion video views and is the biggest franchise on Facebook, reaching 1 in 4 users every month. It has studios in Los Angeles, New York, London, Paris, Berlin, Mexico City and Sao Paulo, and a full product line including cookbooks, a smart appliance and a mobile app.

Excerpt. © Reprinted by permission. All rights reserved.

You got this!
Welcome to Tasty. Like you, we live for the joy that cooking brings; the satisfaction that comes from making something you’ve never before attempted; or even the amazement of picking up that one life-changing hack that will alter your cooking repertoire for life. Whether you’re polishing up on how to give pizza dough the glossy sheen of a pretzel or getting your grain bowl on (and seriously, who’s not these days?), you’ve come to the right place. In our world, cooking isn’t supposed to be intimidating, or take up your entire weekend, or contain a ton of stuff you have to run around for hours sourcing out. It’s meant to be delicious . . . but above all else, it’s supposed to be a good time. That’s why our recipes are designed to top the charts in taste and fun. Because if you’re not enjoying being in the kitchen, what’s the point? You, the cooking people of the world, have spoken, and we’ve answered the call with doable, craveable recipes you will want to make every single day. 

About This Book
Though Tasty brings people together every day on small screens all over the world, there’s still something about having this tangible album of edible greatness at your fingertips whenever you want it. How many times have you been able to convert the “if only I could make that at home?” thought into “I’m going to make this tonight and it’s gonna be good”? That’s Tasty.

Latest & Greatest is just that: what we’ve been working on lately and what you’ve been loving lately. It opens with a chapter of party-friendly food fit for a crowd, like mac ’n’ cheese shaped into sticks and fried (we know, right?); jalapeño poppers reimagined as a dip you won’t be able to stay away from; and volcano potatoes you could enter into a sculpting contest. Next up? Country-fare like sliders (four types, so everyone’s happy); beer can chicken, because it’s probably one of our nation’s greatest culinary—heck, why stop there?—and historical accomplishments; and Mexican-style tacos that may have you dreaming of opening your own street cart. A whole dessert chapter filled with genius hacks like baking tortillas into bowls and using sweetened condensed milk to make Brazilian chocolate truffles. Classic dishes also take center stage in a chapter featuring pillowy homemade gnocchi (yeah, you can do it!); chicken-and-mushroom marsala; and a pot pie whose biggest demand of you is a pie crust. We don’t forget about our vegetarians, with killer dishes that will fill you up with substance and with pride, such as zucchini “meat”balls, a vegan mac ’n’ cheese, and buffalo cauliflower that proves you don’t need to wing it. Any chapter called Best Ever is, well, the best ever—how could it not be with fried chicken drizzled with honey; super-chewy chocolate chip cookies; and three-ingredient ice cream (we promise—just three!). We also take you globetrotting with a chapter of around-the-world choices that bring far-flung flavors home; think homemade dumplings (you make the dough yourself—go you!); chicken tikka masala (the secret is heavy cream!); and bulgogi, a Korean dish that’s easier to make than pronounce (it’s bull-GOghee, in case you’re wondering). Trends are fine and all, but they have to hold their own, and ours do: a cheesecake with a crackling cereal crust is a keeper no matter what the year, and emoji fries are just so darn cute. Finally, you’ll flip for our collection of bombs and rings in which everything is either stuffed or circular, rounding out a book full of recipes you’re going to make again. 

Now that’s what we call totally Tasty. Get ready to have a great time. 

Chicken Satay Skewers 

SERVES 4

If you ever wondered how to make this pu pu platter fave, you’re in luck! It starts with a peanutty marinade that benefits from the zing of fresh hot chilies and ginger (you can sub in 1 teaspoon chili flakes and 2 teaspoons powdered ginger in a pinch). Though they’re great after two hours of marinating, an overnight soak gets you incredibly flavorful, tender chicken. Bonus: the reserved marinade gets boiled down with creamy coconut milk, creating a thick sauce that just might make double-dipping okay again. 

MARINADE
3/4 cup creamy peanut butter
3/4 cup coconut milk
4 spring onions, roughly chopped
3 garlic cloves, peeled
2-inch piece of ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
Juice of 1 lime

8 boneless, skinless chicken thighs, diced
SAUCE
1/2 cup peanuts, chopped
1/2 cup coconut milk

Bamboo or wooden skewers

1. In a food processor, blend all the marinade ingredients into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.

2. Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.

3. Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked throughout. 

4. With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2 to 3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5 to 10 minutes.

5. Serve the chicken skewers with the sauce on the side.

Product information

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