Chicken Satay with Chile Sauce
Rinse the chicken cutlets, pat dry, cut into 2cm (approximately .75 inch) strips and thread onto wooden skewers. Peel the garlic and finely chop. Rinse the parsley, shake dry, remove stems, chop finely and mix with the garlic, oil, salt and pepper. Marinate the chicken skewers briefly.
For the sauce, rinse the chiles, cut in half, remove seeds and finely chop. Heat the oil in a saucepan, saute the chiles quickly, then add the broth and vinegar and simmer for about 5 minutes. Add salt and sugar to taste and allow to cool. Brown the chicken skewers in a separate pan with oil until crispy, then arrange on plates and serve with chile dipping sauce.