Chicken Thigh Satay
Ingredients
- 2 lbs boned chicken thighs
Marinade
- 6 tbsp oil
- 1 or 2 stalks lemon grass
- 3 large, juicy cloves garlic
- 1/2 tsp red pepper flakes or cayenne – more to taste
- 2 tbsp curry powder
- 2 tsp brown sugar or honey
Peanut Sauce
- 1/3 to 1/2 cup oil (canola, peanut, etc)
- 1 1/2 cups chicken stock, pref. homemade
- 1 1/2 cups coconut milk
- 6 shallots
- 3 large, juicy cloves garlic
- 1 or 2 stalks lemon grass
- 1 tsp curry powder
- 1/2 tsp red pepper flakes or cayenne
- peanuts or chunky peanut butter
- 5 bay leaves
- juice from a lemon
- Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.)
- Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours.
- To make peanut sauce, peel and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely.
- Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan – intense fumes!)
- Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes.
- Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter.
- Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The peanut flavor should be in there, but subtle.
- Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it’s right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs.
- Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done.
- Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.
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