| previous | next |
Title: Chicken Sate
Categories: Poultry African
Yield: 4 Servings
| CHICKEN | ||
| 1 | ts | Powdered tumeric |
| 1/2 | ts | Salt |
| 1/2 | c | Unsweetened coconut milk |
| 1 | lb | Boned & skinned chicken breasts, trimmed of fat, cut into 1- |
| Bamboo skewers | ||
| PEANUT SAUCE | ||
| 1 | 1/2 inch piece fresh ginger, peeled & minced | |
| 2 | Serrano chilies, seeded and minced. | |
| 1 | Clove garlic, minced | |
| 2 | Green onion, minced | |
| 1/3 | c | Creamy peanut butter |
| 1/3 | c | Unsweetened coconut milk chicken broth, or water |
| 3 | tb | Fresh lime or lemon juice |
| 2 | tb | Fish sauce or soy sauce |
| 1 | ts | Granulated sugar,or 2 taste |
| 1/4 | c | Chopped fresh cilantro |
TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce.
TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup.
TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.
| previous | next |