Chicken Satay with Peanut Sauce

I thought I was having guests for dinner on a night when I had prepared a Thai eggplant dish. Not knowing how much they liked eggplant, or how much they might miss meat in their meal, I quickly put these satay strips together. The satay part was embarrassingly simple to prepare, and very attractive to present.

I served with a peanut dipping sauce, but am not thrilled with the version I used. I will continue experimenting and hopefully have a better version to share in the future.

Chicken Satay with Peanut Sauce

3 T lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp coriander

1/2 tsp cumin

1/8 tsp salt

2 cloves garlic, finely chopped

1 lb boneless, skinless chicken breast halves, cut into 1" cubes

Mix all ingredients, except the chicken. Place chicken in a Ziploc bag. Pour lime juice mixture over chicken; toss to coat. Cover and refrigerate 2 hours.

Set oven to broil. Spray broiler pan with cooking spray. Remove chicken from marinade, and reserve the marinade.

Thread chicken on eight 8" skewers. (If using bamboo skewers, be sure to soak them in water for at least 30 minutes before hand, to prevent their burning.) Place skewers on broiler pan.

Broil chicken 4 minutes. Turn, brush with marinade, and broil 4-5 minutes more, until done.

Discard any remaining marinade.

Comments

John said…

This looks Deeeelishus. I think I will make it this weekend. Thanks!!

June 2, 2011 at 11:50 PM

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Donut Army

Search This Blog