Chicken Satay a la Mooch

Submitted by tueda

When you cook often for friends, you realize how many people have food restrictions or allergies. This recipe is an alteration of one found in the Fine Cooking Annual vol. 1, adjusted to appease the gastronomy of a friend with Crohn's disease. Note that Crohn's disease manifests differently from person to person, so make sure you check before making this for someone.

Serves 2-3 as a main course.

Ingredients

  • 2 chicken breasts
  • 2 tbsp soy sauce
  • juice from 1 lemon
  • 1 tbsp vegetable oil
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • kosher salt
  • ground black pepper
  • 1/3 cup chunky all natural peanut butter
  • 1/3 cup unsweetened coconut milk
  • dash of cayenne pepper

Method

  1. Dice the chicken breasts into 1/2 inch cubes.
  2. Make a marinade from 1 tbsp soy sauce, half the lemon juice, the cloves, cumin, coriander, turmeric, and a dash of salt and pepper, and soak the chicken for an hour at room temp, or overnight in the fridge.
  3. While the chicken is marinading, soak some bamboo skewers for 10 minutes or so. Not only does this prevent them from burning, they will also be a little less likely to splinter.
  4. Skewer the chicken onto kabobs, and grill / broil them for 10 minutes.
  5. While the chicken is cooking, combine the remaining soy sauce, lemon juice, peanut butter, coconut milk, and cayenne pepper in a saucepan and heat on low heat until well combined.
  6. Either spoon the sauce onto the kabobs or leave it separate as a dipping sauce.
  7. Enjoy!

Cook's Notes

The combination of peanut butter and coconut milk makes for a very filling sauce, so a little meat can go a long way with this recipe.

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