Chicken Satay

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Chicken Satay
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
For the chicken
4 Chicken breasts (each 160 grams)
2 garlic
1 small, red Pepperoncini (seeded, finely chopped)
1 shallot (finely chopped)
Cumin (1/4 teaspoon, crushed)
cilantro (1/4 teaspoon, crushed)
2 tablespoons light soy sauce
4 tablespoons Coconut milk
2 tablespoons vegetable oil
salt
freshly ground peppers
For the peanut sauce
150 grams unsalted, shelled Peanuts
200 milliliters Coconut milk
2 tablespoons Peanut butter
1 teaspoon Curry
1 lemon (Juiced and zested)
1 pinch sugar
3 tablespoons Whipped cream

Preparation steps

1.

For the chicken, cut chicken fillets into thin, 2 cm (approximately 1 inch) wide strips.

2.

Mix garlic, pepperoncinis, shallot, cumin, cilantro, soy sauce, coconut milk and vegetable oil in a bowl and season with black and white. Place chicken strips in the bowl, mic and let marinate a few hours, then remove, drain and stick on 8 wooden skewers in a wavy pattern. Cook under a preheated oven broiler, watching carefully for about 8 minutes, occasionally brush with marinade and turn over. (Or fry in hot oil in a large pan.)

3.

Serve chicken skewers with peanut sauce (directions below).

4.

For the peanut sauce, toast peanuts in a dry skillet, let cool, then finely crush in a mortar.

5.

Add coconut milk, peanut butter and curry to a pot, mix and bring to a boil. Add crushed peanuts, lemon zest and lemon juice, stir and season with sugar and cream. Stir until the peanut sauce is creamy.