Chicken Kabobs with Peanut Satay Sauce
Photo by: Lucy Alexander, Food by: Sweet by Nurture
This dish is best if you let the chicken marinade overnight. In a pinch marinade the chicken for 30 minutes while you are soaking the bamboo skewers.
INGREDIENTS
1 lb. boneless skinless chicken (white or dark or a combination of both)
24 Bamboo Skewers soaked in water for 30 minutes
MARINADE INGREDIENTS
1 teaspoon each of coriander seeds and cumin seeds
1 teaspoon each of ginger and lemon grass (white part only) finely diced
1 teaspoon white peppercorns
2 teaspoons each of turmeric, fish sauce, and light brown sugar
1 cup coconut milk
PEANUT SAUCE INGREDIENTS
1 large lime, juiced
1 bunch cilantro, chopped
18 oz coconut milk
¼ cup soy sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ginger, finely chopped
1 jar Handsome Carver’s chipotle Peanut Butter
In a mortar and pestle or spice grinder mash ginger, lemongrass, coriander and cumin seeds and peppercorns. Scoop the mixture into a medium bowl. Add to this the coconut milk, turmeric, fish sauce and sugar and stir until the sugar dissolves.
Cut the chicken into long thin strips a couple inches long and about 1” wide. Place the chicken in a dish and toss with the marinade. Cover and put in the fridge for at least 30 minutes. If you can, leave it overnight.
In a separate bowl, combine all peanut sauce ingredients.
When you are ready to cook the skewers, you can grill them or broil them. If you are cooking them inside, position an oven rack in the closest position to the broiler and turn it on. Thread the chicken on the bamboo skewers, put them on a broiler pan and carefully slide them into the oven. Save the leftover marinade to brush the skewers while they cook. Cook about 5 minutes per side. Serve with peanut sauce.
Recipe courtesy of Sweet by Nurture
Photo by: Lucy Alexander
