Chicken Sate with Peanut Sauce, Orzo Salad and A Jad

Marinade:

1 tbsp light brown sugar

1 tbsp curry powder

2 tbsp crunchy peanut butter

1/2 cup soy sauce

1/2 cup freshly sweezed lime juice

2 garlic cloves, minced or pressed

crushed dried red chili peppers

6 boned and skinned chicken breast halves, cut into long strips each about 1/2 inch wide

To make the marinade:  Combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic, and crushed chilies to taste in a shallow dish.  Thread the chicken pieces on a bamboo skewer, weaving skewers in a nd out o meat lengthwise to create a serpentine design.   Place the skewers in the soy sauce mixture. Marinate at rrom temperature for at least 2 hours or in the refrigerator as long as overnight for more intense flavor.

Peanut Sauce

2/3 cup crunchy peanut butter

1-1.5 cups unsweetened coconut milk

1/4 cup freshly squeezed lemon juice

2 tbsp soy sauce

2 tbsp brown sugar or molasses

1 tsp grated fresh ginger root

4 garlic cloves, minced or pressed

ground cayenne pepper

1/4 cup homemade chicken stock or canned low-sodium broth

1/4 cup heavy cream

grated lime zest for garnish

To make the peanut sauce

To make the peanut sauce, combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, or molasses, ginger, garlic and cayenne pepper to taste in saucepan over moderate heat and cook, stirring constantly, until sauce is as thick as heavy cream, about 15 minutes.  Transfer to a food processor or blender and pruee briefly.  Add chicken stock and cream, blend until smooth. Reserve. (this mixture can be made several hous ahead and refrigerated.  Return to room temperature before serving.

Prepare a moderate charcoal fire in a open grill or preheat the broiler.  Cook the skewered chicken, turnign several times and basting with the marinade, over medium-hot coals ( or under a broiler) unti crispy on the outside but still moist on the inside, about 6-8 minutes.  Sprinkle with lime zest and garnish with cilantro leaves.  Serve with  the room temperature peanut sauce for dipping.

Makes 18 skewers; allow 2 per serving as  an appetizer or 4 or more as a main course.

Orzo Salad with Sesame Dressing (serves 8)

Dressing

1 tsp salt

3/4 cup corn oil

1/4 cup sesame oil

1/2 cup rice vinegar or cider vinegar

2 tbsp rice wine or dry sherry

1/2 tsp grated orange rind

1 tsp soy sauce

2 tbsp thinly sliced scallions

1 tsp minced ginger

12 tsp minced garlic

1/4 tsp crushed red pepper flakes

1 tsp pepper

1 tbsp sugar

2 tbsp minced fresh coriander or parsley

Salad

1 pound uncooked orzo

1 tbsp sesame oil

3 cups julienned or shredded carrots

2 cups raisans

1 cup unsalted sunflower seeds or pine nuts, lightly toasted

  Add carrots and sunflower seeds just before serving.   Add dressing.  Combine all ingredients by hand. 

A Jad

4 tbsp rice vinegar

1 tsp sugar

2-3 tbsp cucumber, very coarsely chopped or sliced

2 shallots chopped

3-4  Thai Chili Peppers thinly sliced

Combine ingredients. Leave to stand overnight

 

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