Chicken Satay with Peanut Sauce

0
Average: 0 (0 votes)
(0 votes)
Chicken Satay with Peanut Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
6
For the peanut sauce
150 grams
unsalted, shelled Peanuts
200 milliliters
2 tablespoons
½
Lemon (juiced)
1 pinch
3 tablespoons
For the satay
4
Chicken breasts (about 160 grams or about 6 ounces each)
2
1 centimeter
Ginger root (finely grated)
1
Shallot (finely chopped)
1 pinch
Cumin seeds (ground)
1 pinch
Cilantro (ground)
2 tablespoons
4 tablespoons
2 tablespoons
freshly ground Pepper
For preparation
12
Wooden skewers (soaked in water)

Preparation steps

1.

For the peanut sauce, toast the peanuts lightly in a dry pan, allow to cool, then finely crush in a mortar.

2.

Heat the coconut milk and peanut butter in a small saucepan, add the crushed peanuts and lemon juice. Stir well and add sugar to taste. Add just enough cream so that the sauce is creamy, then remove from the heat.

3.

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

4.

Mix the remaining ingredients into a marinade, pour over the meat strips and refrigerate for at least 2 hours.

5.

Remove from the marinade and thread onto wooden skewers. Cook for about 8-10 minutes on an oiled grill, turning occasionally.

6.

Brush with the marinade occasionally during cooking.

7.

Arrange the skewers on a platter and serve with peanut sauce.