CHICKEN SKEWERS WITH PEANUT SAUCE
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
- Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
- Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams
SUGARCANE CHICKEN SKEWERS WITH SANGO SAUCE
Provided by Aarón Sánchez
Categories appetizer
Time 42m
Yield 8 hors d'oeuvres portions
Number Of Ingredients 13
Steps:
- Cut the sugarcane half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
- Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl.
- In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours.
- Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes. Then, add the chicken stock, green plantains, and peanuts. Cook this mixture until the plantains have become tender, about 20 minutes. Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce.
- Preheat a grill or the broiler.
- Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side. Serve with a side dish of the Sango Sauce, for dipping.
CHICKEN SKEWERS WITH PEANUT SAUCE
Steps:
- Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
- Preheat grill.
- Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.
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