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CHICKEN - Chicken Satay with Peanut Sauce
Nb persons: 8
Yield:
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| Chicken Satay with Peanut Sauce •F&W •STAFF-FAVORITE SATAY 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths | |
| 2 large | shallots, coarsely chopped |
| 2 large | garlic cloves |
| 1/3 cup | light brown sugar |
| 1 1/2 tablespoons | ground coriander |
| 1 tablespoon | ground cumin |
| 1/2 teaspoon | ground turmeric |
| 2 tablespoons | Asian fish sauce |
| 1 1/2 tablespoons | kosher salt |
| 2 tablespoons | canola oil, plus more for grilling |
| 4 pounds | skinless, boneless chicken thighs, cut into 1-inch pieces |
| PEANUT SAUCE | |
| 1/4 cup | canola oil |
| 4 medium | shallots, thinly sliced,, (3/4 cup) |
| 2 | garlic cloves, thinly sliced |
| 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths | |
| 1 | jalapeño, thinly sliced |
| 1 tablespoon | minced fresh ginger |
| 1 1/2 cups | unsalted roasted peanuts |
| 1/2 cup | unsweetened coconut milk |
| 2 tablespoons | light brown sugar |
| 3 tablespoons | fresh lime juice |
| 2 tablespoons | Asian fish sauce |
| 1 tablespoon | soy sauce |
| Pinch | crushed red pepper |
In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.
MAKE AHEAD The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, adding a few tablespoons of hot water if it’s too thick.
SUGGESTED PAIRING
Light, fruity Dolcetto.
PUBLISHED APRIL 2012
Recipe uploaded with Shop'NCook for iPhone.
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