Monday, February 20, 2012

Chicken Skewers with Peanut Sauce


 
Paste
  • 1/4 Cup fresh ginger, shredded
  • 1/4 Cup shallots
  • 4 garlic cloves
  • 1 serrano chili pepper, sliced, stem removed
  • 1/3 Cup olive oil
  •  
  • 12 boneless, skinless chicken thighs cut into strips
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  •  
  • 1.25 Cups coconut milk 
  • 1/2 Cup natural peanut butter
  • 2 TB lime juice
  • 1 TB fish sauce
  • 1/4 tsp fresh ground black pepper

In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan. Put the other half in a big plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins). Serve with the warm sauce

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