Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut chicken into 1/2-inch strips. place in heavy-dut zip-top plastic bag. stir together coconut milk and next 8 ingredients. pour over chicken. seal bag and shake to cover. chill for 2 hours. soak bamboo skewers in water for 1 hour while chicken marinates. thread 2 to 3 chicken pieces onto each skewer. grill over medium-high heat (350°f) 2 to 3 minutes on each side until done. serve with peanut sauce. for peanut sauce: cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened. process mixture in food processor until smooth. return to pan. whisk in milk and lemon rind.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.